Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation

Bibliographic Details
Published in:Food Chemistry
Main Authors: Harare, Kristin, Berge, Rolf Kristian, Lie, Øyvmd
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 1998
Subjects:
General Medicine
Food Science
Analytical Chemistry
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/s0308-8146(97)00209-4
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spelling crelsevierbv:10.1016/s0308-8146(97)00209-4 2023-05-15T15:29:31+02:00 Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation Harare, Kristin Berge, Rolf Kristian Lie, Øyvmd 1998 http://dx.doi.org/10.1016/s0308-8146(97)00209-4 https://api.elsevier.com/content/article/PII:S0308814697002094?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0308814697002094?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food Chemistry volume 62, issue 2, page 173-178 ISSN 0308-8146 General Medicine Food Science Analytical Chemistry journal-article 1998 crelsevierbv https://doi.org/10.1016/s0308-8146(97)00209-4 2022-11-29T17:02:17Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Food Chemistry 62 2 173 178
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
Harare, Kristin
Berge, Rolf Kristian
Lie, Øyvmd
Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
topic_facet General Medicine
Food Science
Analytical Chemistry
format Article in Journal/Newspaper
author Harare, Kristin
Berge, Rolf Kristian
Lie, Øyvmd
author_facet Harare, Kristin
Berge, Rolf Kristian
Lie, Øyvmd
author_sort Harare, Kristin
title Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
title_short Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
title_full Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
title_fullStr Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
title_full_unstemmed Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
title_sort oxidative stability of atlantic salmon (salmo salar, l.) fillet enriched in α-, γ-, and δ-tocopherol through dietary supplementation
publisher Elsevier BV
publishDate 1998
url http://dx.doi.org/10.1016/s0308-8146(97)00209-4
https://api.elsevier.com/content/article/PII:S0308814697002094?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0308814697002094?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food Chemistry
volume 62, issue 2, page 173-178
ISSN 0308-8146
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/s0308-8146(97)00209-4
container_title Food Chemistry
container_volume 62
container_issue 2
container_start_page 173
op_container_end_page 178
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