Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon
Publication details
Journal : Journal of Food Science , vol. 69 , p. E198–E203 , 2004
International Standard Numbers
:
Printed
:
0022-1147
Electronic
:
1750-3841
Publication type : Academic article
Issue : 4
Links
:
DOI
:
doi.org/10.1111/j.1365-2621.20...
Research areas
Preservation
Quality and measurement methods
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no