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Effects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage

dc.contributor.authorAnders, Neil
dc.contributor.authorBreen, Michael
dc.contributor.authorSkåra, Torstein
dc.contributor.authorRoth, Bjørn
dc.contributor.authorSone, Izumi
dc.date.accessioned2023-02-20T09:24:45Z
dc.date.available2023-02-20T09:24:45Z
dc.date.created2022-11-14T13:08:36Z
dc.date.issued2022
dc.identifier.citationFood Chemistry. 2022, .
dc.identifier.issn0308-8146
dc.identifier.urihttps://hdl.handle.net/11250/3052216
dc.language.isoeng
dc.titleEffects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage
dc.title.alternativeEffects of capture-related stress and pre-freezing holding in refrigerated sea water (RSW) on the muscle quality and storage stability of Atlantic mackerel (Scomber scombrus) during subsequent frozen storage
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber10
dc.source.journalFood Chemistry
dc.identifier.doi10.1016/j.foodchem.2022.134819
dc.identifier.cristin2073505
dc.relation.projectFiskeri- og havbruksnæringens forskningsfinansiering: 901350
dc.relation.projectNorges forskningsråd: 94050
cristin.ispublishedfalse
cristin.fulltextoriginal
cristin.qualitycode1


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