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Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

dc.contributor.authorAbel, Nanna Louise
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRustad, Turid
dc.contributor.authorAhlsen, Vidar B
dc.contributor.authorLerfall, Jørgen
dc.date.accessioned2019-12-17T14:40:18Z
dc.date.available2019-12-17T14:40:18Z
dc.date.created2019-12-15T21:25:24Z
dc.date.issued2019
dc.identifier.citationJournal of Food Science. 2019, 84 (12), 3364-3372.nb_NO
dc.identifier.issn0022-1147
dc.identifier.urihttp://hdl.handle.net/11250/2633737
dc.language.isoengnb_NO
dc.titlePhysiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmospherenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersion
dc.source.pagenumber3364-3372nb_NO
dc.source.volume84nb_NO
dc.source.journalJournal of Food Sciencenb_NO
dc.source.issue12nb_NO
dc.identifier.doi10.1111/1750-3841.14852
dc.identifier.cristin1760925
cristin.unitcode7543,2,4,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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