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Skin and vacuum packaging of portioned Atlantic salmon originating from
refrigerated
seawater or traditional ice storage
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Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in
refrigerated
seawater versus on ice
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Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in
refrigerated
seawater versus on ice
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Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in
refrigerated
seawater versus on ice
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Modelling water and salt diffusion of cold-smoked Atlantic salmon initially immersed in
refrigerated
seawater versus on ice
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Growth and Spoilage Potential of an Aeromonas salmonicida Strain in
Refrigerated
Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres
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Growth and Spoilage Potential of an Aeromonas salmonicida Strain in
Refrigerated
Atlantic Cod (Gadus morhua) Stored under Various Modified Atmospheres
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A comparative study of Atlantic salmon chilled in
refrigerated
seawater versus on ice: from whole fish to cold-smoked fillets
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A comparative study of Atlantic salmon chilled in
refrigerated
seawater versus on ice: from whole fish to cold-smoked fillets
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A comparative study of Atlantic salmon chilled in
refrigerated
seawater versus on ice: from whole fish to cold-smoked fillets
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A comparative study of Atlantic salmon chilled in
refrigerated
seawater versus on ice: from whole fish to cold-smoked fillets
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A comparative study of Atlantic salmon chilled in
refrigerated
seawater versus on ice: from whole fish to cold-smoked fillets
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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
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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
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A comparative study of organic- versus conventional Atlantic salmon. II. Fillet...
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Effect of chilling technologies on water holding properties and other quality pa...
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Effect of chilling technologies on water holding properties and other quality pa...
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Muscle temperature at the point of filleting—Subsequent effect on storage qualit...
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A comparative study on quality, shelf life and sensory attributes of Atlantic sa...
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Evaluation of physical and instrumentally determined sensory attributes of Atlan...
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Article in Journal/Newspaper
20
Text
2
Author
Lerfall, Jørgen
Chan, Sherry Stephanie
17
Roth, Bjørn
17
Jakobsen, Anita Nordeng
13
Jessen, Flemming
11
Løvdal, Trond
11
Rotabakk, Bjørn Tore
6
Skare, Maren
5
Feyissa, Aberham Hailu
4
Handeland, Sigurd Olav
2
Hernar, Malin
2
Hoel, Sunniva
2
Iversen, Stian Gjerstad
2
Rognså, Guro Helgesdotter
2
Skuland, Aase Vorre
2
Bendiksen, Eldar Åsgard
1
Olsen, Jan Vidar
1
Sivertsvik, Morten
1
Østerlie, Marianne
1
see all ...
Topic
Food Science
3
Article
2
Atlantic salmon
1
Biomaterials
1
COMSOL multiphysics
1
Dry salting
1
General Chemical Engineering
1
Heat and mass transfer
1
Industrial and Manufacturing Engineering
1
Microbiology (medical)
1
Modelling
1
Multidisciplinary
1
Polymers and Plastics
1
Refrigerated seawater
1
Safety, Risk, Reliability and Quality
1
see all ...
Content Provider
NTNU Open Archive (Norwegian University of Science and Technology)
9
Nofima Knowledge Archive (Brage)
3
Technical University of Denmark: DTU Orbit
3
PubMed Central (PMC)
2
ScienceDirect (Elsevier - via Crossref)
2
SAGE Publications (via Crossref)
1
Springer Nature (via Crossref)
1
University of Bergen: Bergen Open Research Archive (BORA-UiB)
1
see all ...
Geographic location
Slaughter
2
Language
English
22
Open Polar Keyword
Atlantic salmon
20
Salmo salar
6
Gadus morhua
2
atlantic cod
2
see all ...
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