Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C

Bibliographic Details
Published in:LWT - Food Science and Technology
Main Authors: Lerfall, Jørgen, Skuland, Aase Vorre, Skare, Even Flønes, Hasli, Pål Rune, Rotabakk, Bjørn Tore
Other Authors: Havforskningsinstituttet, Norges Forskningsråd, Norges Teknisk-Naturvitenskapelige Universitet, Norges Miljø- og Biovitenskapelige Universitet
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2017
Subjects:
Food Science
Atlantic salmon
Online Access:http://dx.doi.org/10.1016/j.lwt.2017.06.055
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spelling crelsevierbv:10.1016/j.lwt.2017.06.055 2023-05-15T15:29:12+02:00 Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C Lerfall, Jørgen Skuland, Aase Vorre Skare, Even Flønes Hasli, Pål Rune Rotabakk, Bjørn Tore Havforskningsinstituttet Norges Forskningsråd Norges Teknisk-Naturvitenskapelige Universitet Norges Miljø- og Biovitenskapelige Universitet 2017 http://dx.doi.org/10.1016/j.lwt.2017.06.055 https://api.elsevier.com/content/article/PII:S0023643817304590?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643817304590?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ LWT - Food Science and Technology volume 85, page 45-51 ISSN 0023-6438 Food Science journal-article 2017 crelsevierbv https://doi.org/10.1016/j.lwt.2017.06.055 2022-11-30T01:48:30Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier - via Crossref) LWT - Food Science and Technology 85 45 51
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Lerfall, Jørgen
Skuland, Aase Vorre
Skare, Even Flønes
Hasli, Pål Rune
Rotabakk, Bjørn Tore
Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C
topic_facet Food Science
author2 Havforskningsinstituttet
Norges Forskningsråd
Norges Teknisk-Naturvitenskapelige Universitet
Norges Miljø- og Biovitenskapelige Universitet
format Article in Journal/Newspaper
author Lerfall, Jørgen
Skuland, Aase Vorre
Skare, Even Flønes
Hasli, Pål Rune
Rotabakk, Bjørn Tore
author_facet Lerfall, Jørgen
Skuland, Aase Vorre
Skare, Even Flønes
Hasli, Pål Rune
Rotabakk, Bjørn Tore
author_sort Lerfall, Jørgen
title Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C
title_short Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C
title_full Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C
title_fullStr Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C
title_full_unstemmed Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 °C
title_sort quality characteristics and consumer acceptance of diploid and triploid cold smoked atlantic salmon reared at 5, 10 and 15 °c
publisher Elsevier BV
publishDate 2017
url http://dx.doi.org/10.1016/j.lwt.2017.06.055
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genre Atlantic salmon
genre_facet Atlantic salmon
op_source LWT - Food Science and Technology
volume 85, page 45-51
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.lwt.2017.06.055
container_title LWT - Food Science and Technology
container_volume 85
container_start_page 45
op_container_end_page 51
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