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Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)

dc.contributor.authorSveinsdottir, Hildur I.
dc.contributor.authorSverrisdottir, Sandra B
dc.contributor.authorKarlsdottir, Magnea G.
dc.contributor.authorRustad, Turid
dc.contributor.authorArason, Sigurjón
dc.contributor.authorGudjonsdottir, Maria
dc.date.accessioned2023-02-06T07:42:48Z
dc.date.available2023-02-06T07:42:48Z
dc.date.created2021-04-06T09:12:44Z
dc.date.issued2021
dc.identifier.citationLebensmittel-Wissenschaft + Technologie. 2021, 146 1-7.en_US
dc.identifier.issn0023-6438
dc.identifier.urihttps://hdl.handle.net/11250/3048447
dc.language.isoengen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleEffects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)en_US
dc.title.alternativeEffects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)en_US
dc.typeJournal articleen_US
dc.typePeer revieweden_US
dc.description.versionpublishedVersionen_US
dc.source.pagenumber1-7en_US
dc.source.volume146en_US
dc.source.journalLebensmittel-Wissenschaft + Technologieen_US
dc.identifier.doi10.1016/j.lwt.2021.111431
dc.identifier.cristin1902190
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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