Correlation between astaxanthin amount and a* 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 2016-03-04T18:47:27Z

Bibliographic Details
Published in:Food Chemistry
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 ( author ), Kristinsson, Hordur G. ( author ), Balaban, Murat O. ( author ), Welt, Bruce A. ( author ), Raghavan, Sivakumar ( author ), Marshall, Maurice R. ( author )
Format: Text
Language:English
Published: Elsevier Ltd 2010
Subjects:
Astaxanthin
Irradiation
Colour
Atlantic salmon
Salmo salar
Online Access:https://doi.org/10.1016/j.foodchem.2009.09.086
http://ufdc.ufl.edu/LS00518575/00001
Description
Summary:Food Chemistry 120 (2010) 121-127. doi:10.1016/j.foodchem.2009.09.086 2016-03-04T18:47:27Z

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