A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

Bibliographic Details
Published in:Journal of Food Engineering
Main Authors: Kaale, Lilian Daniel, Eikevik, Trygve Magne
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2013
Subjects:
Food Science
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.jfoodeng.2012.08.003
https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/plain
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spelling crelsevierbv:10.1016/j.jfoodeng.2012.08.003 2024-05-19T07:37:25+00:00 A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage Kaale, Lilian Daniel Eikevik, Trygve Magne 2013 http://dx.doi.org/10.1016/j.jfoodeng.2012.08.003 https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Journal of Food Engineering volume 114, issue 2, page 242-248 ISSN 0260-8774 Food Science journal-article 2013 crelsevierbv https://doi.org/10.1016/j.jfoodeng.2012.08.003 2024-04-19T06:57:20Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier) Journal of Food Engineering 114 2 242 248
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Kaale, Lilian Daniel
Eikevik, Trygve Magne
A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
topic_facet Food Science
format Article in Journal/Newspaper
author Kaale, Lilian Daniel
Eikevik, Trygve Magne
author_facet Kaale, Lilian Daniel
Eikevik, Trygve Magne
author_sort Kaale, Lilian Daniel
title A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
title_short A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
title_full A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
title_fullStr A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
title_full_unstemmed A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage
title_sort histological study of the microstructure sizes of the red and white muscles of atlantic salmon (salmo salar) fillets during superchilling process and storage
publisher Elsevier BV
publishDate 2013
url http://dx.doi.org/10.1016/j.jfoodeng.2012.08.003
https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877412003718?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Food Engineering
volume 114, issue 2, page 242-248
ISSN 0260-8774
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.jfoodeng.2012.08.003
container_title Journal of Food Engineering
container_volume 114
container_issue 2
container_start_page 242
op_container_end_page 248
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