Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH

HomeResultsPublicationsExtractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH

Published 2004

Read in Norwegian

Publication details

Journal : Food Chemistry , vol. 85 , p. 559–568 , 2004

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Birkeland, Sveinung; Bjerkeng, Bjørn

Links :
DOI : doi.org/10.1016/j.foodchem.200...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no