Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon-Reference-Cited by-同舟云学术

Effects of Different Brining Methods on Some Physical Properties of Liquid Smoked King Salmon

Published:2016-05-06 Issue:1 Volume:41 Page:e12791
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Ayvaz Zayde¹,Balaban Murat O.²,Kong Kelvin Jia Wey²

Affiliation:

1. Canakkale Onsekiz Mart University, Terzioglu Campus, Marine Science and Technology Faculty, Department of Marine Technology Engineering 17100; Canakkale Turkey

2. Department of Chemical and Materials Engineering; the University of Auckland; Auckland New Zealand

Funder

post-doctoral fellowship

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12791/fullpdf

Reference35 articles.

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4. Characterization of green shell mussel meat. Part II: Changes in physical characteristics as a result of brining and liquid smoke application;Alçiçek;J. Aquatic Food Prod Technol.,2015b

5. The effect of liquid smoking of anchovy (Engraulis encrasicolus, L. 1758) fillets on sensory, meat yield, polycyclic aromatic hydrocarbons (PAHs) content and chemical changes;Alçiçek;J. Aquatic Food Prod. Technol.,2010

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