Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke

dc.contributor.author	Waldenstrøm, Lene
dc.contributor.author	Øvrum Gaarder, Mari
dc.contributor.author	Lerfall, Jørgen
dc.date.accessioned	2021-09-28T08:48:54Z
dc.date.available	2021-09-28T08:48:54Z
dc.date.created	2021-09-27T13:42:29Z
dc.date.issued	2021
dc.identifier.citation	Journal of Food Science. 2021, .
dc.identifier.issn	0022-1147
dc.identifier.uri	https://hdl.handle.net/11250/2784028
dc.language.iso	eng
dc.title	Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	18
dc.source.journal	Journal of Food Science
dc.identifier.doi	10.1111/1750-3841.15915
dc.identifier.cristin	1939107
dc.relation.project	Nofima AS: 202103
dc.relation.project	Norges forskningsråd: 314318
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1