dc.contributor.author | Gurusamy, Revathy | |
dc.contributor.author | Lerfall, Jørgen | |
dc.contributor.author | Rotabakk, Bjørn Tore | |
dc.contributor.author | Jakobsen, Anita Nordeng | |
dc.date.accessioned | 2024-06-12T09:12:35Z | |
dc.date.available | 2024-06-12T09:12:35Z | |
dc.date.created | 2024-06-05T13:35:02Z | |
dc.date.issued | 2024 | |
dc.identifier.citation | Lebensmittel-Wissenschaft + Technologie. 2024, 201 . | |
dc.identifier.issn | 0023-6438 | |
dc.identifier.uri | https://hdl.handle.net/11250/3133674 | |
dc.language.iso | eng | |
dc.title | Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios | |
dc.title.alternative | Impact of soluble gas stabilisation (SGS) technology on the quality of superchilled vacuum-packed salmon portions following different cold chain scenarios | |
dc.type | Peer reviewed | |
dc.type | Journal article | |
dc.description.version | publishedVersion | |
dc.source.pagenumber | 0 | |
dc.source.volume | 201 | |
dc.source.journal | Lebensmittel-Wissenschaft + Technologie | |
dc.identifier.doi | 10.1016/j.lwt.2024.116223 | |
dc.identifier.cristin | 2273744 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |