-
1by Nguyen, Minh V, Jonsson, Asbjorn, Thorarinsdottir, Kristin A, Arason, Sigurjon, Thorkelsson, Gudjon“..., water content, water holding capacity (WHC), cooking yield, total volatile basic nitrogen (TVB-N...”
Published in International Journal of Food Engineering (2011)
Get access
Get access
Article in Journal/Newspaper -
2by Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon“... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...”
Published 2020
Get access
Get access
Text -
3by Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon“... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...”
Published 2020
Get access
Get access
Text -
4by Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon“... fatty acids, TBARS and TVB-N. Season of capture affected both the nutritional value and stability...”
Published 2020
Get access
Get access
Article in Journal/Newspaper