Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids

Bibliographic Details
Published in:Food Chemistry
Main Authors: Espe, Marit, Nortvedt, Ragnar, Lie, Øyvind, Hafsteinsson, Hannes
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2001
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/s0308-8146(01)00228-x
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spelling crelsevierbv:10.1016/s0308-8146(01)00228-x 2023-05-15T15:29:52+02:00 Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids Espe, Marit Nortvedt, Ragnar Lie, Øyvind Hafsteinsson, Hannes 2001 http://dx.doi.org/10.1016/s0308-8146(01)00228-x https://api.elsevier.com/content/article/PII:S030881460100228X?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S030881460100228X?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 75, issue 4, page 411-416 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 2001 crelsevierbv https://doi.org/10.1016/s0308-8146(01)00228-x 2022-11-28T23:28:07Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Food Chemistry 75 4 411 416
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
Espe, Marit
Nortvedt, Ragnar
Lie, Øyvind
Hafsteinsson, Hannes
Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Espe, Marit
Nortvedt, Ragnar
Lie, Øyvind
Hafsteinsson, Hannes
author_facet Espe, Marit
Nortvedt, Ragnar
Lie, Øyvind
Hafsteinsson, Hannes
author_sort Espe, Marit
title Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids
title_short Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids
title_full Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids
title_fullStr Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids
title_full_unstemmed Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids
title_sort atlantic salmon (salmo salar, l.) as raw material for the smoking industry. i: effect of different salting methods on the oxidation of lipids
publisher Elsevier BV
publishDate 2001
url http://dx.doi.org/10.1016/s0308-8146(01)00228-x
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https://api.elsevier.com/content/article/PII:S030881460100228X?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 75, issue 4, page 411-416
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/s0308-8146(01)00228-x
container_title Food Chemistry
container_volume 75
container_issue 4
container_start_page 411
op_container_end_page 416
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