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A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage quality

dc.contributor.authorLerfall, Jørgen
dc.contributor.authorHasli, Pål Rune
dc.contributor.authorSkare, Even Flønes
dc.contributor.authorOlsen, Rolf Erik
dc.contributor.authorRotabakk, Bjørn Tore
dc.contributor.authorRoth, Bjørn
dc.contributor.authorSlinde, Erik
dc.contributor.authorEgelandsdal, Bjørg Tordis
dc.date.accessioned2018-01-02T13:51:09Z
dc.date.available2018-01-02T13:51:09Z
dc.date.created2017-01-06T10:40:39Z
dc.date.issued2017
dc.identifier.citationFood Chemistry. 2017, 225 37-44.nb_NO
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/11250/2474089
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleA comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15 °C) on raw material characteristics and storage qualitynb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber37-44nb_NO
dc.source.volume225nb_NO
dc.source.journalFood Chemistrynb_NO
dc.identifier.doi10.1016/j.foodchem.2017.01.012
dc.identifier.cristin1422162
dc.relation.projectNofima AS: 10803nb_NO
dc.relation.projectNorges forskningsråd: 233689nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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