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Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH
Sveinung Birkeland, Bjørn BjerkengVolume:
85
Year:
2004
Language:
english
Pages:
10
DOI:
10.1016/j.foodchem.2003.07.035
File:
PDF, 256 KB
english, 2004