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Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios

dc.contributor.authorGurusamy, Revathy
dc.contributor.authorLerfall, Jørgen
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorJakobsen, Anita Nordeng
dc.date.accessioned2024-06-12T09:12:35Z
dc.date.available2024-06-12T09:12:35Z
dc.date.created2024-06-05T13:35:02Z
dc.date.issued2024
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2024, 201 .
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11250/3133674
dc.language.isoeng
dc.titleImpact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
dc.title.alternativeImpact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber0
dc.source.volume201
dc.source.journalLebensmittel-Wissenschaft + Technologie
dc.identifier.doi10.1016/j.lwt.2024.116223
dc.identifier.cristin2273744
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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