The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes-Reference-Cited by-同舟云学术

The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

Published:2010-10-29 Issue:3-4 Volume:19 Page:264-273
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Alçiçek Zayde,Zencir Özge,Çelik Çakiroğullari Gül,Atar Hasan Hüseyin

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Reference38 articles.

1. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

2. SEASONAL CHANGES IN PROXIMATE COMPOSITION OF ANCHOVY AND STORAGE STABILITY OF ANCHOVY OIL

3. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

4. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

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