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Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel

dc.contributor.authorCropotova, Janna
dc.contributor.authorMozuraityte, Revilija
dc.contributor.authorStandal, Inger Beate
dc.contributor.authorSzulecka, Olga
dc.contributor.authorKulikowsk, Tomasz
dc.contributor.authorMytlewski, Adam
dc.contributor.authorRustad, Turid
dc.date.accessioned2021-11-23T13:16:57Z
dc.date.available2021-11-23T13:16:57Z
dc.date.created2021-02-07T16:01:49Z
dc.date.issued2021
dc.identifier.issn1330-9862
dc.identifier.urihttps://hdl.handle.net/11250/2831041
dc.language.isoengen_US
dc.publisherFood Technology and Biotechnology (FTB)en_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.subjectNMR metabolomicsen_US
dc.subjectnucleotidesen_US
dc.subjectquality parametersen_US
dc.subjectsensory attributesen_US
dc.subjectAtlantic mackerelen_US
dc.subjecthaddocken_US
dc.subjectfish cakeen_US
dc.titleSensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerelen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holderCopyright: The authors 2021en_US
dc.source.pagenumber12en_US
dc.source.volume59en_US
dc.source.journalFood technology and biotechnologyen_US
dc.source.issue1en_US
dc.identifier.doi10.17113/ftb.59.01.21.6695
dc.identifier.cristin1887432
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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Except where otherwise noted, this item's license is described as Navngivelse 4.0 Internasjonal