The effect of two different thawing procedures on product quality of tusk (Brosme brosme)

Client

• The Norwegian Seafood Research Fund / 901728

Author(s)

• Guro Møen Tveit
• Solveig Uglem
• Hanne Dalsvåg
• Eirik Starheim Svendsen
• Morten Steen Bondø
• Pernille Kristiane Skavang
• Leif Grimsmo
• Tom Ståle Nordtvedt

Affiliation

• SINTEF Ocean / Fisheries and New Biomarine Industry

DOI