Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics
Author:
Funder
European Commission
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Preservation of fish by curing;Arason,2014
2. Cod salting manufacturing analysis;Barat;Food Research International,2003
3. Injection-salting of pre rigor fillets of Atlantic salmon (Salmo salar);Birkeland;Journal of Food Science,2007
4. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets;Birkeland;Food Research International,2004
5. The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature;Birkeland;International Journal of Food Science and Technology,2005
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