Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice

dc.contributor.author	Chan, Sherry Stephanie
dc.contributor.author	Feyissa, Aberham Hailu
dc.contributor.author	Jessen, Flemming
dc.contributor.author	Roth, Bjørn
dc.contributor.author	Jakobsen, Anita Nordeng
dc.contributor.author	Lerfall, Jørgen
dc.date.accessioned	2021-08-16T11:51:28Z
dc.date.available	2021-08-16T11:51:28Z
dc.date.created	2021-07-22T15:49:24Z
dc.date.issued	2022
dc.identifier.issn	0260-8774
dc.identifier.uri	https://hdl.handle.net/11250/2768025
dc.language.iso	eng
dc.title	Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in refrigerated seawater versus on ice
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.volume	312
dc.source.journal	Journal of Food Engineering
dc.identifier.doi	10.1016/j.jfoodeng.2021.110747
dc.identifier.cristin	1922436
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1