Textural properties of raw salmon fillets as related to sampling method

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 99-104

  Sigurgisladottir, S ^a   Hafsteinsson, H ^a   Jonsson, A ^a   Lie, O ^b   Nortvedt, R ^b   Thomassen, M ^c   Torrissen, O ^d  

^a Technological Institute of Iceland   (Iceland)

^b INSTITUTE OF NUTRITION   (Norway)

^c Inst of Aquaculture Research Ltd   (Norway)

^d Matre Aquaculture Research Station   (Norway)

Author keywords

Atlantic salmon; Hardness; Sampling method; Shear force; Texture

Indexed keywords

EID: 0033058493     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09869.x     Document Type: Article

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