dc.contributor.author | Sveinsdottir, Hildur I. | |
dc.contributor.author | Sverrisdottir, Sandra B | |
dc.contributor.author | Karlsdottir, Magnea G. | |
dc.contributor.author | Rustad, Turid | |
dc.contributor.author | Arason, Sigurjón | |
dc.contributor.author | Gudjonsdottir, Maria | |
dc.date.accessioned | 2023-02-06T07:42:48Z | |
dc.date.available | 2023-02-06T07:42:48Z | |
dc.date.created | 2021-04-06T09:12:44Z | |
dc.date.issued | 2021 | |
dc.identifier.citation | Lebensmittel-Wissenschaft + Technologie. 2021, 146 1-7. | en_US |
dc.identifier.issn | 0023-6438 | |
dc.identifier.uri | https://hdl.handle.net/11250/3048447 | |
dc.language.iso | eng | en_US |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no | * |
dc.title | Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus) | en_US |
dc.title.alternative | Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus) | en_US |
dc.type | Journal article | en_US |
dc.type | Peer reviewed | en_US |
dc.description.version | publishedVersion | en_US |
dc.source.pagenumber | 1-7 | en_US |
dc.source.volume | 146 | en_US |
dc.source.journal | Lebensmittel-Wissenschaft + Technologie | en_US |
dc.identifier.doi | 10.1016/j.lwt.2021.111431 | |
dc.identifier.cristin | 1902190 | |
cristin.ispublished | true | |
cristin.fulltext | original | |
cristin.qualitycode | 1 | |