Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

Bibliographic Details
Published in:Food Chemistry
Main Authors: Duun, A.S., Rustad, T.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2008
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodchem.2007.05.051
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spelling crelsevierbv:10.1016/j.foodchem.2007.05.051 2024-05-19T07:37:22+00:00 Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C Duun, A.S. Rustad, T. 2008 http://dx.doi.org/10.1016/j.foodchem.2007.05.051 https://api.elsevier.com/content/article/PII:S0308814607005109?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814607005109?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 106, issue 1, page 122-131 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2008 crelsevierbv https://doi.org/10.1016/j.foodchem.2007.05.051 2024-04-19T07:33:03Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Food Chemistry 106 1 122 131
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Duun, A.S.
Rustad, T.
Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Duun, A.S.
Rustad, T.
author_facet Duun, A.S.
Rustad, T.
author_sort Duun, A.S.
title Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
title_short Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
title_full Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
title_fullStr Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
title_full_unstemmed Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
title_sort quality of superchilled vacuum packed atlantic salmon (salmo salar) fillets stored at −1.4 and −3.6°c
publisher Elsevier BV
publishDate 2008
url http://dx.doi.org/10.1016/j.foodchem.2007.05.051
https://api.elsevier.com/content/article/PII:S0308814607005109?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814607005109?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 106, issue 1, page 122-131
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2007.05.051
container_title Food Chemistry
container_volume 106
container_issue 1
container_start_page 122
op_container_end_page 131
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