Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

publishedVersion

Bibliographic Details
Published in:International Journal of Gastronomy and Food Science
Main Authors: Chan, Sherry Stephanie, Iversen, Stian Gjerstad, Skuland, Aase Vorre, Rotabakk, Bjørn Tore, Lerfall, Jørgen, Rognså, Guro Helgesdotter, Roth, Bjørn
Format: Article in Journal/Newspaper
Language:English
Published: 2023
Subjects:
Atlantic salmon
Online Access:https://hdl.handle.net/11250/3063850
https://doi.org/10.1016/j.ijgfs.2022.100635
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spelling ftnofima:oai:nofima.brage.unit.no:11250/3063850 2023-06-11T04:10:13+02:00 Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice Chan, Sherry Stephanie Iversen, Stian Gjerstad Skuland, Aase Vorre Rotabakk, Bjørn Tore Lerfall, Jørgen Rognså, Guro Helgesdotter Roth, Bjørn 2023 application/pdf https://hdl.handle.net/11250/3063850 https://doi.org/10.1016/j.ijgfs.2022.100635 eng eng urn:issn:1878-450X https://hdl.handle.net/11250/3063850 https://doi.org/10.1016/j.ijgfs.2022.100635 cristin:2093706 International Journal of Gastronomy and Food Science Peer reviewed Journal article 2023 ftnofima https://doi.org/10.1016/j.ijgfs.2022.100635 2023-04-26T22:49:00Z publishedVersion Article in Journal/Newspaper Atlantic salmon Nofima Knowledge Archive (Brage) International Journal of Gastronomy and Food Science 31 100635
institution Open Polar
collection Nofima Knowledge Archive (Brage)
op_collection_id ftnofima
language English
description publishedVersion
format Article in Journal/Newspaper
author Chan, Sherry Stephanie
Iversen, Stian Gjerstad
Skuland, Aase Vorre
Rotabakk, Bjørn Tore
Lerfall, Jørgen
Rognså, Guro Helgesdotter
Roth, Bjørn
spellingShingle Chan, Sherry Stephanie
Iversen, Stian Gjerstad
Skuland, Aase Vorre
Rotabakk, Bjørn Tore
Lerfall, Jørgen
Rognså, Guro Helgesdotter
Roth, Bjørn
Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
author_facet Chan, Sherry Stephanie
Iversen, Stian Gjerstad
Skuland, Aase Vorre
Rotabakk, Bjørn Tore
Lerfall, Jørgen
Rognså, Guro Helgesdotter
Roth, Bjørn
author_sort Chan, Sherry Stephanie
title Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
title_short Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
title_full Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
title_fullStr Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
title_full_unstemmed Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice
title_sort using renowned chefs for veritaste™ as a sensory method analysis in food products – a comparison of atlantic salmon stored in refrigerated seawater and on ice
publishDate 2023
url https://hdl.handle.net/11250/3063850
https://doi.org/10.1016/j.ijgfs.2022.100635
genre Atlantic salmon
genre_facet Atlantic salmon
op_source International Journal of Gastronomy and Food Science
op_relation urn:issn:1878-450X
https://hdl.handle.net/11250/3063850
https://doi.org/10.1016/j.ijgfs.2022.100635
cristin:2093706
op_doi https://doi.org/10.1016/j.ijgfs.2022.100635
container_title International Journal of Gastronomy and Food Science
container_volume 31
container_start_page 100635
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