(Q54484216)

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Free Polyunsaturated Fatty Acids Cause Taste Deterioration of Salmon during Frozen Storage

scientific article published on 01 August 2000

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PubMed publication ID

10956102

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10956102%20AND%20SRC:MED&resulttype=core&format=json

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9 November 2019

title

Free polyunsaturated fatty acids cause taste deterioration of salmon during frozen storage (English)

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Europe PubMed Central

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10956102

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10956102%20AND%20SRC:MED&resulttype=core&format=json

9 November 2019

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PubMed publication ID

10956102

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10956102%20AND%20SRC:MED&resulttype=core&format=json

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9 November 2019

author name string

H H Refsgaard

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1

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10956102

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9 November 2019

B Jensen

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3

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10956102

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English

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1 August 2000

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10956102

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number of pages

6

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Journal of Agricultural and Food Chemistry

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Europe PubMed Central

PubMed publication ID

10956102

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9 November 2019

volume

48

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10956102

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9 November 2019

issue

8

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10956102

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9 November 2019

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3280-3285

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Europe PubMed Central

PubMed publication ID

10956102

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10956102%20AND%20SRC:MED&resulttype=core&format=json

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9 November 2019

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DOI

10.1021/JF000021C

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Europe PubMed Central

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10956102

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10956102%20AND%20SRC:MED&resulttype=core&format=json

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9 November 2019

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PubMed publication ID

10956102

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PubMed publication ID

10956102

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10956102%20AND%20SRC:MED&resulttype=core&format=json

(Q54484216)

Free Polyunsaturated Fatty Acids Cause Taste Deterioration of Salmon during Frozen Storage

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