Vis enkel innførsel

Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time

dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorStien, Lars Helge
dc.contributor.authorSkåra, Torstein
dc.date.accessioned2022-09-30T11:05:29Z
dc.date.available2022-09-30T11:05:29Z
dc.date.created2022-09-15T13:18:47Z
dc.date.issued2022
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2022, 167 .
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11250/3022858
dc.language.isoeng
dc.titleThaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time
dc.title.alternativeThaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber7
dc.source.volume167
dc.source.journalLebensmittel-Wissenschaft + Technologie
dc.identifier.doi10.1016/j.lwt.2022.113793
dc.identifier.cristin2052050
dc.relation.projectNorges forskningsråd: 194050
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Tilhørende fil(er)

Thumbnail
Filnavn:
1-s2.0-S0023643822007289-main.pdf
Størrelse:
1.215Mb
Format:
PDF
Åpne

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel