Browsing Fakultet for naturvitenskap (NV) by Journals "LWT : Lebensmittel-Wissenschaft + Technologie"
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Evaluation of physical and instrumentally determined sensory attributes of Atlantic salmon portions packaged in modified atmosphere and vacuum skin
(Peer reviewed; Journal article, 2021)Fresh Atlantic salmon (Salmo salar) were slaughtered and stored on ice at 0 °C then portioned and packaged six to eight days later in modified atmosphere (CO2:N2 60:40) packaging (MAP), vacuum skin packaging and open air. ...