dc.contributor.author | Rotabakk, Bjørn Tore | |
dc.contributor.author | Stien, Lars Helge | |
dc.contributor.author | Skåra, Torstein | |
dc.date.accessioned | 2022-09-30T11:05:29Z | |
dc.date.available | 2022-09-30T11:05:29Z | |
dc.date.created | 2022-09-15T13:18:47Z | |
dc.date.issued | 2022 | |
dc.identifier.citation | Lebensmittel-Wissenschaft + Technologie. 2022, 167 . | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.uri | https://hdl.handle.net/11250/3022858 | |
dc.language.iso | eng | |
dc.title | Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time | |
dc.title.alternative | Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 7 | |
dc.source.volume | 167 | |
dc.source.journal | Lebensmittel-Wissenschaft + Technologie | |
dc.identifier.doi | 10.1016/j.lwt.2022.113793 | |
dc.identifier.cristin | 2052050 | |
dc.relation.project | Norges forskningsråd: 194050 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |