Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice

dc.contributor.author	Chan, Sherry Stephanie
dc.contributor.author	Iversen, Stian Gjerstad
dc.contributor.author	Skuland, Aase Vorre
dc.contributor.author	Rotabakk, Bjørn Tore
dc.contributor.author	Lerfall, Jørgen
dc.contributor.author	Rognså, Guro Helgesdotter
dc.contributor.author	Roth, Bjørn
dc.date.accessioned	2023-04-19T06:57:27Z
dc.date.available	2023-04-19T06:57:27Z
dc.date.created	2022-12-15T12:37:51Z
dc.date.issued	2023
dc.identifier.citation	International Journal of Gastronomy and Food Science Volume 31, March 2023, 100635	en_US
dc.identifier.issn	1878-450X
dc.identifier.uri	https://hdl.handle.net/11250/3063699
dc.language.iso	eng	en_US
dc.publisher	Elsevier	en_US
dc.rights	Navngivelse 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/deed.no	*
dc.title	Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice	en_US
dc.title.alternative	Using renowned chefs for VeriTaste™ as a sensory method analysis in food products – A comparison of Atlantic salmon stored in refrigerated seawater and on ice	en_US
dc.type	Journal article	en_US
dc.type	Peer reviewed	en_US
dc.description.version	publishedVersion	en_US
dc.source.journal	International Journal of Gastronomy and Food Science	en_US
dc.identifier.doi	10.1016/j.ijgfs.2022.100635
dc.identifier.cristin	2093706
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1

Med mindre annet er angitt, så er denne innførselen lisensiert som Navngivelse 4.0 Internasjonal