Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere

submittedVersion

Bibliographic Details
Published in:Journal of Food Science
Main Authors: Abel, Nanna Louise, Rotabakk, Bjørn Tore, Rustad, Turid, Ahlsen, Vidar B, Lerfall, Jørgen
Format: Article in Journal/Newspaper
Language:English
Published: 2019
Subjects:
Salmo salar
Online Access:http://hdl.handle.net/11250/2633737
https://doi.org/10.1111/1750-3841.14852
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spelling ftnofima:oai:nofima.brage.unit.no:11250/2633737 2023-05-15T18:09:33+02:00 Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere Abel, Nanna Louise Rotabakk, Bjørn Tore Rustad, Turid Ahlsen, Vidar B Lerfall, Jørgen 2019 application/pdf http://hdl.handle.net/11250/2633737 https://doi.org/10.1111/1750-3841.14852 eng eng Journal of Food Science. 2019, 84 (12), 3364-3372. urn:issn:0022-1147 http://hdl.handle.net/11250/2633737 https://doi.org/10.1111/1750-3841.14852 cristin:1760925 3364-3372 84 Journal of Food Science 12 Journal article Peer reviewed 2019 ftnofima https://doi.org/10.1111/1750-3841.14852 2022-11-18T06:51:14Z submittedVersion Article in Journal/Newspaper Salmo salar Nofima Knowledge Archive (Brage) Journal of Food Science 84 12 3364 3372
institution Open Polar
collection Nofima Knowledge Archive (Brage)
op_collection_id ftnofima
language English
description submittedVersion
format Article in Journal/Newspaper
author Abel, Nanna Louise
Rotabakk, Bjørn Tore
Rustad, Turid
Ahlsen, Vidar B
Lerfall, Jørgen
spellingShingle Abel, Nanna Louise
Rotabakk, Bjørn Tore
Rustad, Turid
Ahlsen, Vidar B
Lerfall, Jørgen
Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
author_facet Abel, Nanna Louise
Rotabakk, Bjørn Tore
Rustad, Turid
Ahlsen, Vidar B
Lerfall, Jørgen
author_sort Abel, Nanna Louise
title Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
title_short Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
title_full Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
title_fullStr Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
title_full_unstemmed Physiochemical and Microbiological Quality of Lightly Processed Salmon (Salmo salar L.) Stored Under Modified Atmosphere
title_sort physiochemical and microbiological quality of lightly processed salmon (salmo salar l.) stored under modified atmosphere
publishDate 2019
url http://hdl.handle.net/11250/2633737
https://doi.org/10.1111/1750-3841.14852
genre Salmo salar
genre_facet Salmo salar
op_source 3364-3372
84
Journal of Food Science
12
op_relation Journal of Food Science. 2019, 84 (12), 3364-3372.
urn:issn:0022-1147
http://hdl.handle.net/11250/2633737
https://doi.org/10.1111/1750-3841.14852
cristin:1760925
op_doi https://doi.org/10.1111/1750-3841.14852
container_title Journal of Food Science
container_volume 84
container_issue 12
container_start_page 3364
op_container_end_page 3372
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