Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)-Reference-Cited by-同舟云学术

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

Published:2001-01 Issue:6 Volume:34 Page:537-550
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Cardinal Mireille,Knockaert Camille,Torrissen Ole,Sigurgisladottir Sjofn,Mørkøre Turid,Thomassen Magny,Luc Vallet Jean

Publisher

Elsevier BV

Subject

Food Science

Reference67 articles.

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3. Bardin, J. C., Desportes, G., Knockaert, C. & Vallet, J. L. (1997). Improvement in devices for electrostatic smoking of meat products. French patent no. 9708177, filing date 25 June

4. The effects of fat contents and storage temperature on the storage life of smoked sardine fillets (Sardina pilchardus W.) prepared from frozen sardine;Beltran;Food Chemistry,1991

5. Rigor mortis assessment of Atlantic Salmon and effects on stress;Berg;Journal of Food Science,1997

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