Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

• Published in: Food Chemistry
• Main Authors: Aursand, Ida G., Erikson, Ulf, Veliyulin, Emil
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2010
• Subjects: General Medicine; Food Science; Analytical Chemistry; Atlantic salmon
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2009.10.041; https://api.elsevier.com/content/article/PII:S0308814609012345?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814609012345?httpAccept=text/plain