The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

International Journal of Food Science and Technology

Volumn 40, Issue 9, 2005, Pages 963-976

  Birkeland, Sveinung ^a   Bjerkeng, Bjørn ^b  

^a Norconserv AS   (Norway)

^b NOFIMA   (Norway)

Author keywords

Astaxanthin; Brining; Cold smoking; Dry matter; Instrumental colour values; Process yield; Salt content

Indexed keywords

SALMO SALAR;

EID: 27844607670     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2005.01030.x     Document Type: Article

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