Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film

Bibliographic Details
Published in:Food Chemistry
Main Authors: Ojagh, S.M., Núñez-Flores, R., López-Caballero, M.E., Montero, M.P., Gómez-Guillén, M.C.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2011
Subjects:
Atlantic salmon
Online Access:http://dx.doi.org/10.1016/j.foodchem.2010.08.072
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spelling crelsevierbv:10.1016/j.foodchem.2010.08.072 2024-05-19T07:37:20+00:00 Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film Ojagh, S.M. Núñez-Flores, R. López-Caballero, M.E. Montero, M.P. Gómez-Guillén, M.C. 2011 http://dx.doi.org/10.1016/j.foodchem.2010.08.072 https://api.elsevier.com/content/article/PII:S0308814610011428?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814610011428?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 125, issue 2, page 595-606 ISSN 0308-8146 journal-article 2011 crelsevierbv https://doi.org/10.1016/j.foodchem.2010.08.072 2024-04-24T06:45:49Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier) Food Chemistry 125 2 595 606
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
format Article in Journal/Newspaper
author Ojagh, S.M.
Núñez-Flores, R.
López-Caballero, M.E.
Montero, M.P.
Gómez-Guillén, M.C.
spellingShingle Ojagh, S.M.
Núñez-Flores, R.
López-Caballero, M.E.
Montero, M.P.
Gómez-Guillén, M.C.
Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
author_facet Ojagh, S.M.
Núñez-Flores, R.
López-Caballero, M.E.
Montero, M.P.
Gómez-Guillén, M.C.
author_sort Ojagh, S.M.
title Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
title_short Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
title_full Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
title_fullStr Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
title_full_unstemmed Lessening of high-pressure-induced changes in Atlantic salmon muscle by the combined use of a fish gelatin–lignin film
title_sort lessening of high-pressure-induced changes in atlantic salmon muscle by the combined use of a fish gelatin–lignin film
publisher Elsevier BV
publishDate 2011
url http://dx.doi.org/10.1016/j.foodchem.2010.08.072
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https://api.elsevier.com/content/article/PII:S0308814610011428?httpAccept=text/plain
genre Atlantic salmon
genre_facet Atlantic salmon
op_source Food Chemistry
volume 125, issue 2, page 595-606
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2010.08.072
container_title Food Chemistry
container_volume 125
container_issue 2
container_start_page 595
op_container_end_page 606
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