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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.foodchem.2009.10.041 2024-05-19T07:37:28+00:00 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 Aursand, Ida G. Erikson, Ulf Veliyulin, Emil 2010 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 120, issue 2, page 482-489 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2010 crelsevierbv https://doi.org/10.1016/j.foodchem.2009.10.041 2024-04-22T06:59:07Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier) Food Chemistry 120 2 482 489
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
Aursand, Ida G.
Erikson, Ulf
Veliyulin, Emil
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
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Aursand, Ida G.
Erikson, Ulf
Veliyulin, Emil
author_facet Aursand, Ida G.
Erikson, Ulf
Veliyulin, Emil
author_sort Aursand, Ida G.
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publisher Elsevier BV
publishDate 2010
url http://dx.doi.org/10.1016/j.foodchem.2009.10.041
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https://api.elsevier.com/content/article/PII:S0308814609012345?httpAccept=text/plain
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Food Chemistry
volume 120, issue 2, page 482-489
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2009.10.041
container_title Food Chemistry
container_volume 120
container_issue 2
container_start_page 482
op_container_end_page 489
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