Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH
Birkeland, Sveinung; Bjerkeng, Bjørn
Publication details
Journal : Food Chemistry , vol. 85 , p. 559–568 , 2004
International Standard Numbers
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Printed
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0308-8146
Electronic
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1873-7072
Publication type : Academic article
Links
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DOI
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doi.org/10.1016/j.foodchem.200...