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