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

Author:

Cardinal Mireille,Gunnlaugsdottir Helga,Bjoernevik Marit,Ouisse Alexandra,Luc Vallet Jean,Leroi Françoise

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Anon. (2002). Le saumon fumé n’est pas à la fête. 60 millions de consommateurs, Institut national de la consommation, 367, 48–54

2. Fillet gaping in farmed Atlantic salmon (Salmo salar);Andersen;Norwegian Journal of Agricultural Sciences,1994

3. Effect of dietary lipid on growth performance and body composition of brown trout (Salmo trutta) reared in seawater;Arzel;Aquaculture,1994

4. Lipid distribution and composition of commercially farmed Atlantic salmon (Salmo Salar);Aursand;Journal of the Science of Food and Agricultural,1994

5. Pigmenting efficacy of astaxanthin and canthaxanthin in fresh-water reared Atlantic salmon, Salmo salar;Baker;Animal Feed Science and Technology,2002

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