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

acceptedVersion

Bibliographic Details
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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spelling ftnofima:oai:nofima.brage.unit.no:11250/2481516 2023-05-15T15:29:54+02:00 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 Lerfall, Jørgen Hasli, Pål Rune Skare, Even Flønes Olsen, Rolf Erik Rotabakk, Bjørn Tore Roth, Bjørn Slinde, Erik Egelandsdal, Bjørg Tordis 2017 application/pdf http://hdl.handle.net/11250/2481516 https://doi.org/10.1016/j.foodchem.2017.01.012 eng eng Nofima AS: 10803 Norges forskningsråd: 233689 Food Chemistry. 2017, 225 37-44. urn:issn:0308-8146 http://hdl.handle.net/11250/2481516 https://doi.org/10.1016/j.foodchem.2017.01.012 cristin:1422162 37-44 225 Food Chemistry Peer reviewed Journal article 2017 ftnofima https://doi.org/10.1016/j.foodchem.2017.01.012 2022-11-18T06:51:11Z acceptedVersion Article in Journal/Newspaper Atlantic salmon Salmo salar Nofima Knowledge Archive (Brage) Food Chemistry 225 37 44
institution Open Polar
collection Nofima Knowledge Archive (Brage)
op_collection_id ftnofima
language English
description acceptedVersion
format Article in Journal/Newspaper
author Lerfall, Jørgen
Hasli, Pål Rune
Skare, Even Flønes
Olsen, Rolf Erik
Rotabakk, Bjørn Tore
Roth, Bjørn
Slinde, Erik
Egelandsdal, Bjørg Tordis
spellingShingle Lerfall, Jørgen
Hasli, Pål Rune
Skare, Even Flønes
Olsen, Rolf Erik
Rotabakk, Bjørn Tore
Roth, Bjørn
Slinde, Erik
Egelandsdal, Bjørg Tordis
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
author_facet Lerfall, Jørgen
Hasli, Pål Rune
Skare, Even Flønes
Olsen, Rolf Erik
Rotabakk, Bjørn Tore
Roth, Bjørn
Slinde, Erik
Egelandsdal, Bjørg Tordis
author_sort Lerfall, Jørgen
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publishDate 2017
url http://hdl.handle.net/11250/2481516
https://doi.org/10.1016/j.foodchem.2017.01.012
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source 37-44
225
Food Chemistry
op_relation Nofima AS: 10803
Norges forskningsråd: 233689
Food Chemistry. 2017, 225 37-44.
urn:issn:0308-8146
http://hdl.handle.net/11250/2481516
https://doi.org/10.1016/j.foodchem.2017.01.012
cristin:1422162
op_doi https://doi.org/10.1016/j.foodchem.2017.01.012
container_title Food Chemistry
container_volume 225
container_start_page 37
op_container_end_page 44
_version_ 1766360346503675904

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