The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods

• Published in: Food Chemistry
• Main Authors: Veiseth-Kent, Eva, Hildrum, Kjell I., Ofstad, Ragni, Rørå, Mia B., Lea, Per, Rødbotten, Marit
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2010
• Subjects: General Medicine; Food Science; Analytical Chemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2009.12.009; https://api.elsevier.com/content/article/PII:S0308814609014083?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814609014083?httpAccept=text/plain