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dc.contributor.authorLian, Federico
dc.contributor.authorSiikavuopio, Sten Ivar
dc.contributor.authorHarrison, Sabine M.
dc.contributor.authorVang, Birthe
dc.contributor.authorBrunton, Nigel P.
dc.contributor.authorEsaiassen, Margrethe
dc.contributor.authorLorentzen, Grete Elisabeth
dc.date.accessioned2021-10-26T07:04:22Z
dc.date.available2021-10-26T07:04:22Z
dc.date.created2021-10-25T13:23:27Z
dc.date.issued2022
dc.identifier.citationJournal of Food Composition and Analysis. 2022, 105 1-11.
dc.identifier.issn0889-1575
dc.identifier.urihttps://hdl.handle.net/11250/2825492
dc.language.isoeng
dc.titleFatty acid profile of cooked leg meat and raw hepatopancreas of red king crab (Paralithodes camtschaticus) during three-month live holding without feeding at 5 and 10 °C
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-11
dc.source.volume105
dc.source.journalJournal of Food Composition and Analysis
dc.identifier.doi10.1016/j.jfca.2021.104206
dc.identifier.cristin1948244
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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