Effects of freezing on quality of cold-smoked salmon based on the measurements of physiochemical characteristics

Journal of Food Science

Volumn 68, Issue 6, 2003, Pages 2123-2128

  Rora A M B ^a   Einen, O ^a  

^a Institute of Aquaculture Research   (Norway)

Author keywords

Cold smoked salmon; Color; Freezing; Texture; Yield

Indexed keywords

SALMO SALAR;

EID: 0042967500     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07030.x     Document Type: Article

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