Effects of freezing/thawing on the microstructure and the texture of smoked atlantic salmon (Salmo salar)

Food Research International

Volumn 33, Issue 10, 2000, Pages 857-865

  Sigurgisladottir, Sjofn ^a   Ingvarsdottir, Helga ^a   Torrissen, Ole J ^b   Cardinal, Mireille ^c   Hafsteinsson, Hannes ^a  

^a Technological Institute of Iceland   (Iceland)

^b INSTITUTE OF MARINE RESEARCH   (Norway)

^c IFREMER   (France)

Author keywords

Freezing; Salmon; Shear force; Smoking microstructure

Indexed keywords

FOOD PROCESSING; FOOD PRODUCT; ICELAND; MICROSTRUCTURE; MUSCLE CELL; NORWAY; SALMON;

EID: 0033793185     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(00)00105-8     Document Type: Article

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