A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality

Bibliographic Details
Published in:Food Chemistry
Main Authors: Lerfall, Jørgen, Hasli, Pål Rune, Skare, Even Flønes, Olsen, Rolf Erik, Rotabakk, Bjørn Tore, Roth, Bjørn, Slinde, Erik, Egelandsdal, Bjørg
Other Authors: Institute of Marine Research, Norwegian University of Life Science, Nofima AS, Norwegian University of Science and Technology
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2017
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.foodchem.2017.01.012
https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/plain
https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/xml
id crelsevierbv:10.1016/j.foodchem.2017.01.012
record_format openpolar
spelling crelsevierbv:10.1016/j.foodchem.2017.01.012 2023-09-26T15:16:04+02:00 A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality Lerfall, Jørgen Hasli, Pål Rune Skare, Even Flønes Olsen, Rolf Erik Rotabakk, Bjørn Tore Roth, Bjørn Slinde, Erik Egelandsdal, Bjørg Institute of Marine Research Norwegian University of Life Science Nofima AS Norwegian University of Science and Technology 2017 http://dx.doi.org/10.1016/j.foodchem.2017.01.012 https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/plain https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/xml en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 225, page 37-44 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2017 crelsevierbv https://doi.org/10.1016/j.foodchem.2017.01.012 2023-08-25T22:17:26Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Food Chemistry 225 37 44
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic General Medicine
Food Science
Analytical Chemistry
spellingShingle General Medicine
Food Science
Analytical Chemistry
Lerfall, Jørgen
Hasli, Pål Rune
Skare, Even Flønes
Olsen, Rolf Erik
Rotabakk, Bjørn Tore
Roth, Bjørn
Slinde, Erik
Egelandsdal, Bjørg
A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
topic_facet General Medicine
Food Science
Analytical Chemistry
author2 Institute of Marine Research
Norwegian University of Life Science
Nofima AS
Norwegian University of Science and Technology
format Article in Journal/Newspaper
author Lerfall, Jørgen
Hasli, Pål Rune
Skare, Even Flønes
Olsen, Rolf Erik
Rotabakk, Bjørn Tore
Roth, Bjørn
Slinde, Erik
Egelandsdal, Bjørg
author_facet Lerfall, Jørgen
Hasli, Pål Rune
Skare, Even Flønes
Olsen, Rolf Erik
Rotabakk, Bjørn Tore
Roth, Bjørn
Slinde, Erik
Egelandsdal, Bjørg
author_sort Lerfall, Jørgen
title A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
title_short A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
title_full A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
title_fullStr A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
title_full_unstemmed A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality
title_sort comparative study of diploid versus triploid atlantic salmon (salmo salar l.). the effects of rearing temperatures (5, 10 and 15 °c) on raw material characteristics and storage quality
publisher Elsevier BV
publishDate 2017
url http://dx.doi.org/10.1016/j.foodchem.2017.01.012
https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/plain
https://api.elsevier.com/content/article/PII:S0308814617300110?httpAccept=text/xml
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 225, page 37-44
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.foodchem.2017.01.012
container_title Food Chemistry
container_volume 225
container_start_page 37
op_container_end_page 44
_version_ 1778137225406447616

Similar Items