Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar)
| Published in: | Aquaculture |
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| Main Authors: | , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier BV
2002
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1016/s0044-8486(01)00710-4 https://api.elsevier.com/content/article/PII:S0044848601007104?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0044848601007104?httpAccept=text/plain |
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openpolar |
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crelsevierbv:10.1016/s0044-8486(01)00710-4 2023-05-15T15:28:40+02:00 Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) Robb, D.H.F Kestin, S.C Warriss, P.D Nute, G.R 2002 http://dx.doi.org/10.1016/s0044-8486(01)00710-4 https://api.elsevier.com/content/article/PII:S0044848601007104?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0044848601007104?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Aquaculture volume 205, issue 3-4, page 345-358 ISSN 0044-8486 Aquatic Science journal-article 2002 crelsevierbv https://doi.org/10.1016/s0044-8486(01)00710-4 2022-12-01T13:22:08Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Aquaculture 205 3-4 345 358 |
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Open Polar |
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ScienceDirect (Elsevier - via Crossref) |
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crelsevierbv |
| language |
English |
| topic |
Aquatic Science |
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Aquatic Science Robb, D.H.F Kestin, S.C Warriss, P.D Nute, G.R Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) |
| topic_facet |
Aquatic Science |
| format |
Article in Journal/Newspaper |
| author |
Robb, D.H.F Kestin, S.C Warriss, P.D Nute, G.R |
| author_facet |
Robb, D.H.F Kestin, S.C Warriss, P.D Nute, G.R |
| author_sort |
Robb, D.H.F |
| title |
Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) |
| title_short |
Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) |
| title_full |
Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) |
| title_fullStr |
Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) |
| title_full_unstemmed |
Muscle lipid content determines the eating quality of smoked and cooked Atlantic salmon (Salmo salar) |
| title_sort |
muscle lipid content determines the eating quality of smoked and cooked atlantic salmon (salmo salar) |
| publisher |
Elsevier BV |
| publishDate |
2002 |
| url |
http://dx.doi.org/10.1016/s0044-8486(01)00710-4 https://api.elsevier.com/content/article/PII:S0044848601007104?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0044848601007104?httpAccept=text/plain |
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Atlantic salmon Salmo salar |
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Atlantic salmon Salmo salar |
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Aquaculture volume 205, issue 3-4, page 345-358 ISSN 0044-8486 |
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https://doi.org/10.1016/s0044-8486(01)00710-4 |
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Aquaculture |
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205 |
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3-4 |
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345 |
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358 |
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