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Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation

2011 doctoral thesis by Danae Larsen at University of Auckland
Place doctoral_thesis Q112886846
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Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation

Summary

Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation is a doctoral thesis[1].

Key Facts

  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation authored Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — author (P50): Danae Larsen[2].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's instance of is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — instance of (P31): doctoral thesis[3].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's publisher is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — publisher (P123): ResearchSpace@Auckland[4].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's country of origin is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — country of origin (P495): New Zealand[5].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's publication date is recorded as +2011-00-00T00:00:00Z[6].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's main subject is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — main subject (P921): Chinook salmon[7].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's work available at URL is recorded as https://researchspace.auckland.ac.nz/handle/2292/13923[8].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's Handle ID is recorded as 2292/13923[9].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's title is recorded as Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation[10].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's copyright holder is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — copyright holder (P3931): Danae Larsen[11].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's thesis submitted to is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — thesis submitted to (P4101): University of Auckland[12].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's on focus list of Wikimedia project is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — on focus list of Wikimedia project (P5008): NZThesisProject[13].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's copyright status is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — copyright status (P6216): copyrighted[14].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's online access status is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — online access status (P6954): open access[15].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's thesis committee member is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — thesis committee member (P9161): Siew-Young Quek[16].
  • Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's thesis committee member is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — thesis committee member (P9161): Laurence Eyres[17].

Body

Designation and Status

Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation's instance of is recorded as Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — instance of (P31): doctoral thesis[3].

References

Programmatic citations — every numbered marker resolves to a verifiable graph row below.

Direct Wikidata claims

  1. [3] ↑ . wikidata.org.
  2. [2] ↑ . hdl.handle.net. hdl.handle.net. Provenance: wikidata.org.
  3. [4] ↑ . wikidata.org.
  4. [5] ↑ . wikidata.org.
  5. [6] ↑ . wikidata.org.
  6. [7] ↑ . wikidata.org.
  7. [8] ↑ . wikidata.org.
  8. [9] ↑ . wikidata.org.
  9. [10] ↑ . wikidata.org.
  10. [11] ↑ . wikidata.org.
  11. [12] ↑ . wikidata.org.
  12. [13] ↑ . wikidata.org.
  13. [14] ↑ . wikidata.org.
  14. [15] ↑ . wikidata.org.
  15. [16] ↑ . wikidata.org.
  16. [17] ↑ . wikidata.org.

Class ancestry

  1. [1] ↑ . Wikidata. wikidata.org.

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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.

APA 4ort.xyz Knowledge Graph. (2026). Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation. Retrieved May 3, 2026, from https://4ort.xyz/entity/thermal-treatment-of-new-zealand-king-salmon-oncorhynchus-tshawytscha-physico-chemical-and-sensory-proferties-and-the-role-of-astaxanthin-in-lipid-oxidation
MLA “Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation.” 4ort.xyz Knowledge Graph, 4ort.xyz, 3 May. 2026, https://4ort.xyz/entity/thermal-treatment-of-new-zealand-king-salmon-oncorhynchus-tshawytscha-physico-chemical-and-sensory-proferties-and-the-role-of-astaxanthin-in-lipid-oxidation.
BibTeX @misc{4ortxyz_thermal-treatment-of-new-zealand-king-salmon-oncorhynchus-tshawytscha-physico-chemical-and-sensory-proferties-and-the-role-of-astaxanthin-in-lipid-oxidation_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation}}, year = {2026}, url = {https://4ort.xyz/entity/thermal-treatment-of-new-zealand-king-salmon-oncorhynchus-tshawytscha-physico-chemical-and-sensory-proferties-and-the-role-of-astaxanthin-in-lipid-oxidation}, note = {Accessed: 2026-05-03}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Thermal Treatment Of New Zealand King Salmon (Oncorhynchus Tshawytscha): Physico-Chemical And Sensory Proferties And The Role Of Astaxanthin In Lipid Oxidation — https://4ort.xyz/entity/thermal-treatment-of-new-zealand-king-salmon-oncorhynchus-tshawytscha-physico-chemical-and-sensory-proferties-and-the-role-of-astaxanthin-in-lipid-oxidation (retrieved 2026-05-03)

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