Weakening Pin Bone Attachment in Fish Fillets Using High-Intensity Focused Ultrasound

Martin Skjelvareid, Svein Stormo, Kristín Þórarinsdóttir, Karsten Heia

Open source

DOI: 10.3390/foods6090082
Published: 2017-09-18
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods6090082,
  title = {Weakening Pin Bone Attachment in Fish Fillets Using High-Intensity Focused Ultrasound},
  author = {Martin Skjelvareid and Svein Stormo and Kristín Þórarinsdóttir and Karsten Heia},
  year = {2017},
  journal = {Foods},
  doi = {10.3390/foods6090082},
  url = {https://doi.org/10.3390/foods6090082}
}

RIS

TY  - JOUR
TI  - Weakening Pin Bone Attachment in Fish Fillets Using High-Intensity Focused Ultrasound
AU  - Martin Skjelvareid
AU  - Svein Stormo
AU  - Kristín Þórarinsdóttir
AU  - Karsten Heia
PY  - 2017
JO  - Foods
DO  - 10.3390/foods6090082
UR  - https://doi.org/10.3390/foods6090082
ER  -

APA

Skjelvareid, M., Stormo, S., Þórarinsdóttir, K., & Heia, K. (2017). Weakening Pin Bone Attachment in Fish Fillets Using High-Intensity Focused Ultrasound. Foods. https://doi.org/10.3390/foods6090082

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crossref · retrieved 2026-09-26T19:47:44.345Z