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Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10°C up to 92 days without feeding

dc.contributor.authorLorentzen, Grete Elisabeth
dc.contributor.authorLian, Federico
dc.contributor.authorSiikavuopio, Sten Ivar
dc.date.accessioned2020-01-21T08:17:57Z
dc.date.available2020-01-21T08:17:57Z
dc.date.created2019-06-12T10:25:17Z
dc.date.issued2019
dc.identifier.citationFood Control. 2019, 95 142-149.
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/11250/2637118
dc.language.isoeng
dc.titleQuality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - Effects of live holding at 5 and 10°C up to 92 days without feeding
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionsubmittedVersion
dc.source.pagenumber142-149
dc.source.volume95
dc.source.journalFood Control
dc.identifier.doi10.1016/j.foodcont.2018.07.041
dc.identifier.cristin1704233
dc.relation.projectNofima AS: 11656
dc.relation.projectFiskeri- og havbruksnæringens forskningsfinansiering: 901254
cristin.unitcode7543,2,5,0
cristin.unitcode7543,1,5,0
cristin.unitnameSjømatindustri
cristin.unitnameProduksjonsbiologi
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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