A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

dc.contributor.author	Chan, Sherry Stephanie
dc.contributor.author	Roth, Bjørn
dc.contributor.author	Jessen, Flemming
dc.contributor.author	Løvdal, Trond
dc.contributor.author	Jakobsen, Anita Nordeng
dc.contributor.author	Lerfall, Jørgen
dc.date.accessioned	2020-10-15T06:56:17Z
dc.date.available	2020-10-15T06:56:17Z
dc.date.created	2020-10-13T11:25:28Z
dc.date.issued	2020
dc.identifier.citation	Scientific Reports. 2020, 10 .
dc.identifier.issn	2045-2322
dc.identifier.uri	https://hdl.handle.net/11250/2682911
dc.language.iso	eng
dc.title	A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	12
dc.source.volume	10
dc.source.journal	Scientific Reports
dc.identifier.doi	10.1038/s41598-020-73302-x
dc.identifier.cristin	1839138
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1