Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH

• Published in: Food Chemistry
• Main Authors: Birkeland, Sveinung, Bjerkeng, Bjørn
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2004
• Subjects: General Medicine; Food Science; Analytical Chemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2003.07.035; https://api.elsevier.com/content/article/PII:S0308814603003881?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814603003881?httpAccept=text/plain