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Brockhoff, P. M. B.
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Brockhoff, P. M. B.
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Brockhoff, P. M. B.
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1
Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage
by
Refsgaard, Hanne
,
Brockhoff
,
P.M.B
.
,
Jensen, Benny
Published in
Journal of Agricultural and Food Chemistry
(2000)
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2
Biological variation of lipid constituents and distribution of tocopherols and astaxanthin in farmed Atlantic salmon (Salmo salar)
by
Refsgaard, H. H. F.
,
Brockhoff
,
P
.
M
.
B
.
,
Jensen, B.
Published 1998
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Select result number 3
3
Sensory and chemical changes in farmed Atlantic salmon (Salmo salar) during frozen storage
by
Refsgaard, H. H. F.
,
Brockhoff
,
P
.
M
.
B
.
,
Jensen, B.
Published 1998
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Related Subjects
RĂ¥vare- og produktteknologi
flavor
free fatty acids
hydrolysis
salmon
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