The effect of drying, pressure and processing time on the quality of liquid-smoked trout (Salmo gairdnerii) fillets

Journal of the Science of Food and Agriculture

Volumn 85, Issue 12, 2005, Pages 2054-2060

  Siskos, Ilias ^a   Zotos, Anastasios ^a   Taylor, K D Anthony ^b  

^a ALEXANDER TECHNOLOGICAL EDUCATIONAL INSTITUTE OF THESSALONIKI   (Greece)

^b UNIVERSITY OF LINCOLN   (United Kingdom)

Author keywords

Liquid smoking; Lysine; PAHs; Pressure; Smoked trout

Indexed keywords

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 24344504427     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2220     Document Type: Article

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