HomeResultsPublicationsMuscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon

Published 2016

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Publication details

Journal : Food science and technology international , vol. 22 , p. 153–163–11 , 2016

International Standard Numbers :
Printed : 1082-0132
Electronic : 1532-1738

Publication type : Academic article

Contributors : Lerfall, Jørgen; Rotabakk, Bjørn Tore

Issue : 2

Links :
ARKIV : http://hdl.handle.net/11250/24...
DOI : doi.org/10.1177/10820132155777...

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Bjørn Tore Rotabakk

Bjørn Tore Rotabakk

Scientist