Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
submittedVersion
| Published in: | Food Science and Technology International |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
2016
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| Subjects: | |
| Online Access: | http://hdl.handle.net/11250/2483142 https://doi.org/10.1177/1082013215577737 |
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ftnofima:oai:nofima.brage.unit.no:11250/2483142 |
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openpolar |
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ftnofima:oai:nofima.brage.unit.no:11250/2483142 2023-05-15T15:29:11+02:00 Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon Lerfall, Jørgen Rotabakk, Bjørn Tore 2016 application/pdf http://hdl.handle.net/11250/2483142 https://doi.org/10.1177/1082013215577737 eng eng Food science and technology international. 2016, 22 (2), 153-163. urn:issn:1082-0132 http://hdl.handle.net/11250/2483142 https://doi.org/10.1177/1082013215577737 cristin:1299665 153-163 22 Food science and technology international 2 Peer reviewed Journal article 2016 ftnofima https://doi.org/10.1177/1082013215577737 2022-11-18T06:51:18Z submittedVersion Article in Journal/Newspaper Atlantic salmon Nofima Knowledge Archive (Brage) Food Science and Technology International 22 2 153 163 |
| institution |
Open Polar |
| collection |
Nofima Knowledge Archive (Brage) |
| op_collection_id |
ftnofima |
| language |
English |
| description |
submittedVersion |
| format |
Article in Journal/Newspaper |
| author |
Lerfall, Jørgen Rotabakk, Bjørn Tore |
| spellingShingle |
Lerfall, Jørgen Rotabakk, Bjørn Tore Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
| author_facet |
Lerfall, Jørgen Rotabakk, Bjørn Tore |
| author_sort |
Lerfall, Jørgen |
| title |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
| title_short |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
| title_full |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
| title_fullStr |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
| title_full_unstemmed |
Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon |
| title_sort |
muscle temperature at the point of filleting—subsequent effect on storage quality of prerigor filleted raw- and cold-smoked atlantic salmon |
| publishDate |
2016 |
| url |
http://hdl.handle.net/11250/2483142 https://doi.org/10.1177/1082013215577737 |
| genre |
Atlantic salmon |
| genre_facet |
Atlantic salmon |
| op_source |
153-163 22 Food science and technology international 2 |
| op_relation |
Food science and technology international. 2016, 22 (2), 153-163. urn:issn:1082-0132 http://hdl.handle.net/11250/2483142 https://doi.org/10.1177/1082013215577737 cristin:1299665 |
| op_doi |
https://doi.org/10.1177/1082013215577737 |
| container_title |
Food Science and Technology International |
| container_volume |
22 |
| container_issue |
2 |
| container_start_page |
153 |
| op_container_end_page |
163 |
| _version_ |
1766359553837891584 |