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The influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product

dc.contributor.authorAbel, Nanna Louise
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRustad, Turid
dc.contributor.authorLerfall, Jørgen
dc.date.accessioned2019-01-25T09:38:00Z
dc.date.available2019-01-25T09:38:00Z
dc.date.created2018-01-19T09:29:11Z
dc.date.issued2018
dc.identifier.citationJournal of Food Engineering. 2018, 216 151-158.
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/11250/2582290
dc.language.isoeng
dc.titleThe influence of lipid composition, storage temperature, and modified atmospheric gas combinations on the solubility of CO2 in a seafood model product
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionacceptedVersion
dc.source.pagenumber151-158
dc.source.volume216
dc.source.journalJournal of Food Engineering
dc.identifier.doi10.1016/j.jfoodeng.2017.08.020
dc.identifier.cristin1547046
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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