dc.contributor.author | Cropotova, Janna | |
dc.contributor.author | Mozuraityte, Revilija | |
dc.contributor.author | Standal, Inger Beate | |
dc.contributor.author | Szulecka, Olga | |
dc.contributor.author | Kulikowsk, Tomasz | |
dc.contributor.author | Mytlewski, Adam | |
dc.contributor.author | Rustad, Turid | |
dc.date.accessioned | 2021-11-23T13:16:57Z | |
dc.date.available | 2021-11-23T13:16:57Z | |
dc.date.created | 2021-02-07T16:01:49Z | |
dc.date.issued | 2021 | |
dc.identifier.issn | 1330-9862 | |
dc.identifier.uri | https://hdl.handle.net/11250/2831041 | |
dc.language.iso | eng | en_US |
dc.publisher | Food Technology and Biotechnology (FTB) | en_US |
dc.rights | Navngivelse 4.0 Internasjonal | * |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/deed.no | * |
dc.subject | NMR metabolomics | en_US |
dc.subject | nucleotides | en_US |
dc.subject | quality parameters | en_US |
dc.subject | sensory attributes | en_US |
dc.subject | Atlantic mackerel | en_US |
dc.subject | haddock | en_US |
dc.subject | fish cake | en_US |
dc.title | Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | publishedVersion | en_US |
dc.rights.holder | Copyright: The authors 2021 | en_US |
dc.source.pagenumber | 12 | en_US |
dc.source.volume | 59 | en_US |
dc.source.journal | Food technology and biotechnology | en_US |
dc.source.issue | 1 | en_US |
dc.identifier.doi | 10.17113/ftb.59.01.21.6695 | |
dc.identifier.cristin | 1887432 | |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 | |