Effects of salt-curing procedure and smoking temperature on astaxanthin stability in smoked salmon

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Birkeland, S ^a   Haarstad, I ^b   Bjerkeng, B ^c  

^a Norconserv AS   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NOFIMA   (Norway)

Author keywords

Astaxanthin; Atlantic salmon; Cold smoking; Color; Yield

Indexed keywords

SALMO; SALMO SALAR;

EID: 12344328918     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06347.x     Document Type: Article

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