The use of soluble gas stabilization technology on food – A review
dc.contributor.author | Esmaeilian, Sara | |
dc.contributor.author | Rotabakk, Bjørn Tore | |
dc.contributor.author | Lerfall, Jørgen | |
dc.contributor.author | Jakobsen, Anita Nordeng | |
dc.contributor.author | Abel, Nanna Louise | |
dc.contributor.author | Sivertsvik, Morten | |
dc.contributor.author | Olsen, Anna | |
dc.date.accessioned | 2021-10-12T06:57:58Z | |
dc.date.available | 2021-10-12T06:57:58Z | |
dc.date.created | 2021-10-07T10:59:33Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Trends in Food Science & Technology. 2021, 118 154-166. | |
dc.identifier.issn | 0924-2244 | |
dc.identifier.uri | https://hdl.handle.net/11250/2789114 | |
dc.language.iso | eng | |
dc.title | The use of soluble gas stabilization technology on food – A review | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 154-166 | |
dc.source.volume | 118 | |
dc.source.journal | Trends in Food Science & Technology | |
dc.identifier.doi | 10.1016/j.tifs.2021.09.015 | |
dc.identifier.cristin | 1944074 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 2 |
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