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