Effect of various smoking techniques on the nature of volatile compounds and on the sensory characteristics of salmon meat;Effet de différentes techniques de fumage sur la nature des composés volatils et les caractéristiques sensorielles de la chair de saumon

Sciences des Aliments

Volumn 17, Issue 6, 1997, Pages 679-696

  Cardinal, Mireille ^a   Berdagué, Jean Louis ^b   Dinel, Valérie ^a   Knockaert, Camille ^a   Vallet, Jean Luc ^a  

^a Inst Francais Pour l'E   (France)

^b CEMAGREF   (France)

Author keywords

Salmon; Sensory evaluation; Smoking process; Volatile compound

Indexed keywords

EID: 0031323884     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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