dc.contributor.author | Heir, Even | |
dc.contributor.author | Jacobsen, Maria | |
dc.contributor.author | Øvrum Gaarder, Mari | |
dc.contributor.author | Berget, Ingunn | |
dc.contributor.author | Dalgaard, Paw | |
dc.contributor.author | Jensen, Merete Rusås | |
dc.contributor.author | Holck, Askild Lorentz | |
dc.date.accessioned | 2022-06-27T09:02:11Z | |
dc.date.available | 2022-06-27T09:02:11Z | |
dc.date.created | 2022-06-21T14:33:13Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Foods. 2022, 11 (10), 1-21. | |
dc.identifier.issn | 2304-8158 | |
dc.identifier.uri | https://hdl.handle.net/11250/3001017 | |
dc.language.iso | eng | |
dc.title | Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts | |
dc.title.alternative | Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 1-21 | |
dc.source.volume | 11 | |
dc.source.journal | Foods | |
dc.source.issue | 10 | |
dc.identifier.doi | 10.3390/foods11101483 | |
dc.identifier.cristin | 2033899 | |
dc.relation.project | Nofima AS: 12912 | |
dc.relation.project | Fiskeri- og havbruksnæringens forskningsfinansiering: 901583 | |
dc.relation.project | Norges forskningsråd: 296083 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |