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
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spelling ftunivflorida:oai:ufdc:LS00518575_00001 2023-05-15T15:28:06+02:00 Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses 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 ) 2010 Pages 121-127 https://doi.org/10.1016/j.foodchem.2009.09.086 http://ufdc.ufl.edu/LS00518575/00001 English eng Elsevier Ltd Food Chemistry S0308-8146(09)01165-0 doi:10.1016/j.foodchem.2009.09.086 http://ufdc.ufl.edu/LS00518575/00001 This item is licensed with the Creative Commons Attribution No Derivatives License. This license allows for redistribution, commercial and non-commercial, as long as it is passed along unchanged and in whole, with credit to the author. © 2009 CC-BY-NC-ND Astaxanthin Irradiation Colour Atlantic salmon text 2010 ftunivflorida https://doi.org/10.1016/j.foodchem.2009.09.086 2016-08-30T23:10:20Z Food Chemistry 120 (2010) 121-127. doi:10.1016/j.foodchem.2009.09.086 2016-03-04T18:47:27Z Text Atlantic salmon Salmo salar University of Florida: Digital Library Center Food Chemistry 120 1 121 127
institution Open Polar
collection University of Florida: Digital Library Center
op_collection_id ftunivflorida
language English
topic Astaxanthin
Irradiation
Colour
Atlantic salmon
spellingShingle Astaxanthin
Irradiation
Colour
Atlantic salmon
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 )
Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
topic_facet Astaxanthin
Irradiation
Colour
Atlantic salmon
description Food Chemistry 120 (2010) 121-127. doi:10.1016/j.foodchem.2009.09.086 2016-03-04T18:47:27Z
format Text
author 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 )
author_facet 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 )
author_sort Food & Environmental Toxicology Lab, University of Florida, SW 23rd Dr., P.O. Box 110720, Gainesville, FL 32611-0720, USA ( host institution )
title Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
title_short Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
title_full Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
title_fullStr Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
title_full_unstemmed Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( Salmo salar) muscle during different irradiation doses
title_sort correlation between astaxanthin amount and a* value in fresh atlantic salmon ( salmo salar) muscle during different irradiation doses
publisher Elsevier Ltd
publishDate 2010
url https://doi.org/10.1016/j.foodchem.2009.09.086
http://ufdc.ufl.edu/LS00518575/00001
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_relation Food Chemistry
S0308-8146(09)01165-0
doi:10.1016/j.foodchem.2009.09.086
http://ufdc.ufl.edu/LS00518575/00001
op_rights This item is licensed with the Creative Commons Attribution No Derivatives License. This license allows for redistribution, commercial and non-commercial, as long as it is passed along unchanged and in whole, with credit to the author. © 2009
op_rightsnorm CC-BY-NC-ND
op_doi https://doi.org/10.1016/j.foodchem.2009.09.086
container_title Food Chemistry
container_volume 120
container_issue 1
container_start_page 121
op_container_end_page 127
_version_ 1766358491067318272

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