The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage-Reference-Cited by-同舟云学术

The Effects of Salting on Chemical Quality of Vacuum Packed Liquid Smoked and Traditional Smoked Rainbow Trout (Oncorhyncus mykiss) Fillets During Chilled Storage

Published:2010-12-01 Issue:22 Volume:9 Page:2778-2783
ISSN:1680-5593
Container-title:Journal of Animal and Veterinary Advances
language:
Short-container-title:J. of Animal and Veterinary Advances

Author:

Alcicek Zayde,Atar Hasan Huseyin

Publisher

Medwell Publications

Subject

General Veterinary,Agronomy and Crop Science

Reference24 articles.

1. Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets

2. Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques

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

4. Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke

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