Quality characteristics of farmed Atlantic salmon (Salmo salar) fed diets high in soybean or fish oil as affected by cold-smoking temperature

LWT

Volumn 38, Issue 3, 2005, Pages 201-211

  Rørå, Anna Maria Bencze ^a   Birkeland, Sveinung ^b   Hultmann, Lisbeth ^c   Rustad, Turid ^c   Skåra, Torstein ^b   Bjerkeng, Bjørn ^a  

^a NOFIMA   (Norway)

^b Norconserv AS   (Norway)

^c NORWEGIAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Norway)

Author keywords

Cold smoking; Liquid holding capacity; Process temperature; Texture; Total phenols

Indexed keywords

COMPOSITION; OILS AND FATS; PHENOLS; QUALITY CONTROL; RAW MATERIALS; STATISTICAL METHODS; TEXTURES; THERMAL EFFECTS; VACUUM;

COLD-SMOKING TEMPERATURES; DIETARY OIL SOURCES; QUALITY CHARACTERISTICS; WATER LOSS;

FOOD PRODUCTS;

GLYCINE MAX; SALMO; SALMO SALAR;

EID: 12344280462     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.06.008     Document Type: Article

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