Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb06347.x/fullpdf
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3. Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH;Birkeland;Food Chem,2004
4. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets;Birkeland;Food Res Int,2004
5. Product yield and gaping in cold-smoked Atlantic salmon (Salmo salar) fillets as influenced by different injection salting techniques;Birkeland;J Food Sci,2003
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