Vis enkel innførsel

Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

dc.contributor.authorChan, Sherry Stephanie
dc.contributor.authorIversen, Stian Gjerstad
dc.contributor.authorSkuland, Aase Vorre
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorLerfall, Jørgen
dc.contributor.authorRognså, Guro Helgesdotter
dc.contributor.authorRoth, Bjørn
dc.date.accessioned2023-04-19T12:29:30Z
dc.date.available2023-04-19T12:29:30Z
dc.date.created2022-12-15T12:37:51Z
dc.date.issued2023
dc.identifier.issn1878-450X
dc.identifier.urihttps://hdl.handle.net/11250/3063850
dc.language.isoeng
dc.titleUsing renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
dc.title.alternativeUsing renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.journalInternational Journal of Gastronomy and Food Science
dc.identifier.doi10.1016/j.ijgfs.2022.100635
dc.identifier.cristin2093706
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


Tilhørende fil(er)

Thumbnail
Filnavn:
1-s2.0-S1878450X22001706-main.pdf
Størrelse:
2.252Mb
Format:
PDF
Åpne

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel