Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

Food Research International

Volumn 31, Issue 8, 1998, Pages 601-609

  Rørå, Anna Maria Bencze ^a   Kvåle, Audil ^a,c   Mørkøre, Turid ^a   Rørvik, Kjell Arne ^a   Steien, Svein Hallbjøørn ^b   Thomassen, Magny S ^a  

^a NOFIMA   (Norway)

^b BioMar Group   (Denmark)

^c FORMA AS   (Norway)

Author keywords

Atlantic salmon; Muscle colour; Process yield; Salmo salar; Sensory evaluation; Smoked

Indexed keywords

FOOD PROCESSING; SALMON;

EID: 0344258412     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00034-4     Document Type: Article

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