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Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts

dc.contributor.authorHeir, Even
dc.contributor.authorJacobsen, Maria
dc.contributor.authorØvrum Gaarder, Mari
dc.contributor.authorBerget, Ingunn
dc.contributor.authorDalgaard, Paw
dc.contributor.authorJensen, Merete Rusås
dc.contributor.authorHolck, Askild Lorentz
dc.date.accessioned2022-06-27T09:02:11Z
dc.date.available2022-06-27T09:02:11Z
dc.date.created2022-06-21T14:33:13Z
dc.date.issued2022
dc.identifier.citationFoods. 2022, 11 (10), 1-21.
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/11250/3001017
dc.language.isoeng
dc.titleMicrobial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts
dc.title.alternativeMicrobial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-21
dc.source.volume11
dc.source.journalFoods
dc.source.issue10
dc.identifier.doi10.3390/foods11101483
dc.identifier.cristin2033899
dc.relation.projectNofima AS: 12912
dc.relation.projectFiskeri- og havbruksnæringens forskningsfinansiering: 901583
dc.relation.projectNorges forskningsråd: 296083
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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