Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids-Reference-Cited by-同舟云学术

Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids

Published:2001-12 Issue:4 Volume:75 Page:411-416
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Espe Marit,Nortvedt Ragnar,Lie Øyvind,Hafsteinsson Hannes

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Flesh lipid and carotenoid composition of Scottish farmed Atlantic salmon (Salmo salar);Bell;J. Agric. Food Chem.,1998

2. Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar);Cardinal;Food Research International,2001

3. Lipids from marine and freshwater fish;Corraze;Ocl-Oleagineux Corps Gras Lipides,1999

4. An examination of the n-3 and n-6 polyunsaturated fatty acid status of wild and farmed Atlantic salmon (Salmo salar);Cronin;Irish J. Food Sci. Technol.,1991

5. Dietary protein/energy ratios for Atlantic salmon in relation to fish size: growth feed utilisation and slaughter quality;Einen;Aquacult. Nutr.,1997

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