HomeResultsPublicationsA comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Published 2020

Read in Norwegian

Publication details

Journal : Scientific Reports , vol. 10 , p. 12 , 2020

International Standard Numbers :
Printed : 2045-2322
Electronic : 2045-2322

Publication type : Academic article

Contributors : Chan, Sherry Stephanie; Roth, Bjørn; Jessen, Flemming; Løvdal, Trond Karsten; Jakobsen, Anita Nordeng; Lerfall, Jørgen

Links :
ARKIV : hdl.handle.net/11250/2682911
DOI : doi.org/10.1038/s41598-020-733...

Research areas

Sensory sciences

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

Contacts:

Sherry Stephanie Chan

Sherry Stephanie Chan

Postdoc

Bjørn Roth

Senior Scientist

Trond Karsten Løvdal

Trond Karsten Løvdal

Scientist

Topics associated with the publication

Cured food

Seafood

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