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dc.contributor.authorCropotova, Janna
dc.contributor.authorMozuraityte, Revilija
dc.contributor.authorStandal, Inger Beate
dc.contributor.authorOjha, Shikha
dc.contributor.authorRustad, Turid
dc.contributor.authorTiwari, Brijesh K
dc.date.accessioned2021-02-11T12:43:59Z
dc.date.available2021-02-11T12:43:59Z
dc.date.issued2020-01
dc.identifier.citationJ Cropotova, R Mozuraityte, I B Standal, S Ojha, T Rustad, B Tiwari, Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof, Innovative Food Science & Emerging Technologies, Volume 59, 2020, https://doi.org/10.1016/j.ifset.2019.102236en_US
dc.identifier.urihttp://hdl.handle.net/11019/2367
dc.descriptionpeer-revieweden_US
dc.description.sponsorshipJPI project ProHealth
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;59
dc.rights© 2019 The Authors. Published by Elsevier Ltd.
dc.rightsAttribution-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-sa/4.0/*
dc.subjectHigh pressure treatmenten_US
dc.subjectHaddocken_US
dc.subjectAtlantic mackerelen_US
dc.subjectFrozen storageen_US
dc.subjectQuality parametersen_US
dc.titleInfluence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereofen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2019.102236
dc.contributor.sponsorJPIen_US
dc.contributor.sponsorGrantNumberRCN 259582/E50en_US
dc.source.volume59
dc.source.beginpage102236
refterms.dateFOA2021-02-11T12:44:03Z
dc.source.journaltitleInnovative Food Science & Emerging Technologies


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