Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)

dc.contributor.author	Chan, Sherry Stephanie
dc.contributor.author	Roth, Bjørn
dc.contributor.author	Skare, Maren
dc.contributor.author	Hernar, Malin
dc.contributor.author	Jessen, Flemming
dc.contributor.author	Løvdal, Trond
dc.contributor.author	Jakobsen, Anita Nordeng
dc.contributor.author	Lerfall, Jørgen
dc.date.accessioned	2020-09-09T13:08:29Z
dc.date.available	2020-09-09T13:08:29Z
dc.date.created	2020-04-19T19:53:05Z
dc.date.issued	2020
dc.identifier.issn	0044-8486
dc.identifier.uri	https://hdl.handle.net/11250/2677102
dc.language.iso	eng
dc.title	Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.volume	526
dc.source.journal	Aquaculture
dc.identifier.doi	10.1016/j.aquaculture.2020.735381
dc.identifier.cristin	1807022
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1