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Research Output Details
| Churchill, OJ and Fernandez-Piquer, J and Powell, SM and Tamplin, ML, “Microbial and sensorial models for head-on and gutted (HOG) Atlantic Salmon (Salmo salar) stored from 0 to 15 °C”, Food Microbiology, 57 pp. 144-150. ISSN 0740-0020 (2016) [Refereed Article] | |
| Data Type | Value |
|---|---|
| Type of Research | Strategic Basic Research |
| Research Division | Biological Sciences |
| Research Group | Microbiology |
| Research Field | Microbiology not elsewhere classified |
| Research Objective Division | Animal Production and Animal Primary Products |
| Research Objective Group | Primary products from animals |
| Research Objective Field | Unprocessed or minimally processed fish |
| Visit Item on eCite | http://ecite.utas.edu.au/114376 |
| Digital Object Identifier | doi:10.1016/j.fm.2016.02.006 |
| Scopus Source URL | View the full record on Scopus |
| Scopus Citing URL | View the list of citing articles on Scopus |
| Web of Science® Source URL | View the full record on Web of Science® |
| Web of Science® Citing URL | View the list of citing articles on Web of Science® |
| Web of Science® Related URL | View the list of related articles on Web of Science® |
| Number of Times Cited | 9 |