Vis enkel innførsel

Soft texture of Atlantic salmon fillets is associated with glycogen accumulation

dc.contributor.authorTorgersen, Jacob
dc.contributor.authorKoppang, Erling Olaf
dc.contributor.authorStien, Lars Helge
dc.contributor.authorKohler, Achim
dc.contributor.authorPedersen, Mona Elisabeth
dc.contributor.authorMørkøre, Turid
dc.date.accessioned2014-12-10T13:40:10Z
dc.date.accessioned2014-12-15T10:29:53Z
dc.date.available2014-12-10T13:40:10Z
dc.date.available2014-12-15T10:29:53Z
dc.date.issued2014
dc.identifier.citationPLoS ONE 2014, 9(1:e85551)nb_NO
dc.identifier.issn1932-6203
dc.identifier.urihttp://hdl.handle.net/11250/227217
dc.language.isoengnb_NO
dc.titleSoft texture of Atlantic salmon fillets is associated with glycogen accumulationnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.date.updated2014-12-10T13:40:11Z
dc.identifier.doi10.1371/journal.pone.0085551
dc.identifier.cristin1131141


Tilhørende fil(er)

Thumbnail
Filnavn:
PLoSONEe85551.pdf
Størrelse:
845.6Kb
Format:
PDF
Åpne

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel