Effect of dry salt versus brine injection plus dry salt on the physicochemical characteristics of smoked salmon after filleting
Author:
Astruc ThierryORCID,
Vénien Annie,
Clerjon SylvieORCID,
Favier Raphael,
Loison Olivier,
Mirade Pierre-Sylvain,
Portanguen StéphaneORCID,
Rouel Jacques,
Lethiec MailysORCID,
Germond ArnoORCID
Subject
Multidisciplinary
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5. Injection-Salting of pre rigor fillets of Atlantic Salmon (Salmo salar);Birkeland;J. Food Sci.,2007
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