A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality

• Published in: Food Chemistry
• Main Authors: Lerfall, Jørgen, Hasli, Pål Rune, Skare, Even Flønes, Olsen, Rolf Erik, Rotabakk, Bjørn Tore, Roth, Bjørn, Slinde, Erik, Egelandsdal, Bjørg Tordis
• Format: Article in Journal/Newspaper
• Language: English
• Published: 2017
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://hdl.handle.net/11250/2481516; https://doi.org/10.1016/j.foodchem.2017.01.012

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