Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh

Bibliographic Details
Published in:Journal of Agricultural and Food Chemistry
Main Authors: Li, Xuejun, Bickerdike, Ralph, Lindsay, Emma, Campbell, Patrick, Nickell, David, Dingwall, Alastair, Johnston, Ian A.
Format: Article in Journal/Newspaper
Language:English
Published: American Chemical Society (ACS) 2005
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1021/jf050743+
https://pubs.acs.org/doi/pdf/10.1021/jf050743%2B
id cracsoc:10.1021/jf050743+
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spelling cracsoc:10.1021/jf050743+ 2024-10-13T14:05:59+00:00 Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh Li, Xuejun Bickerdike, Ralph Lindsay, Emma Campbell, Patrick Nickell, David Dingwall, Alastair Johnston, Ian A. 2005 http://dx.doi.org/10.1021/jf050743+ https://pubs.acs.org/doi/pdf/10.1021/jf050743%2B en eng American Chemical Society (ACS) Journal of Agricultural and Food Chemistry volume 53, issue 17, page 6844-6850 ISSN 0021-8561 1520-5118 journal-article 2005 cracsoc https://doi.org/10.1021/jf050743+ 2024-09-19T04:06:54Z Article in Journal/Newspaper Atlantic salmon Salmo salar ACS Publications Journal of Agricultural and Food Chemistry 53 17 6844 6850
institution Open Polar
collection ACS Publications
op_collection_id cracsoc
language English
format Article in Journal/Newspaper
author Li, Xuejun
Bickerdike, Ralph
Lindsay, Emma
Campbell, Patrick
Nickell, David
Dingwall, Alastair
Johnston, Ian A.
spellingShingle Li, Xuejun
Bickerdike, Ralph
Lindsay, Emma
Campbell, Patrick
Nickell, David
Dingwall, Alastair
Johnston, Ian A.
Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
author_facet Li, Xuejun
Bickerdike, Ralph
Lindsay, Emma
Campbell, Patrick
Nickell, David
Dingwall, Alastair
Johnston, Ian A.
author_sort Li, Xuejun
title Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
title_short Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
title_full Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
title_fullStr Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
title_full_unstemmed Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
title_sort hydroxylysyl pyridinoline cross-link concentration affects the textural properties of fresh and smoked atlantic salmon ( salmo salar l.) flesh
publisher American Chemical Society (ACS)
publishDate 2005
url http://dx.doi.org/10.1021/jf050743+
https://pubs.acs.org/doi/pdf/10.1021/jf050743%2B
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Agricultural and Food Chemistry
volume 53, issue 17, page 6844-6850
ISSN 0021-8561 1520-5118
op_doi https://doi.org/10.1021/jf050743+
container_title Journal of Agricultural and Food Chemistry
container_volume 53
container_issue 17
container_start_page 6844
op_container_end_page 6850
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