Correlation between astaxanthin amount anda * value in fresh Atlantic salmon ( Salmo salar ) muscle during different irradiation doses

Food Chemistry 120 (2010) 121-127. doi:10.1016/j.foodchem.2009.09.086 Received by publisher: 2009-05-11 Harvest Date: 2016-01-04 12:22:13 DOI:10.1016/j.foodchem.2009.09.086 Page Range: 121-127

Bibliographic Details
Main Authors: Food & Environmental Toxicology Lab, University of Florida, SW 23rd Dr., P.O. Box 110720, Gainesville, FL 32611-0720, USA ( host institution ), Yagiz, Yavuz, Kristinsson, Hordur G., Balaban, Murat O., Welt, Bruce A., Raghavan, Sivakumar, Marshall, Maurice R.
Format: Text
Language:English
Published: Elsevier Ltd 2010
Subjects:
Atlantic salmon
Salmo salar
Online Access:http://ufdc.ufl.edu/LS00000870/00013
Description
Summary:Food Chemistry 120 (2010) 121-127. doi:10.1016/j.foodchem.2009.09.086 Received by publisher: 2009-05-11 Harvest Date: 2016-01-04 12:22:13 DOI:10.1016/j.foodchem.2009.09.086 Page Range: 121-127

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