Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh
Published in: | Journal of Agricultural and Food Chemistry |
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Format: | Article in Journal/Newspaper |
Language: | English |
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American Chemical Society (ACS)
2005
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Online Access: | http://dx.doi.org/10.1021/jf050743+ https://pubs.acs.org/doi/pdf/10.1021/jf050743%2B |
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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 |
_version_ |
1812812018703400960 |