Thermal stability, texture, liquid holding capacity and colour of smoked salmon on retail level

Thermochimica Acta

Volumn 445, Issue 2, 2006, Pages 168-178

  Schubring, Reinhard ^a  

^a FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Cold smoked salmon; Colour; DSC; Liquid holding capacity; Quality parameters; Texture

Indexed keywords

COLOR; DIFFERENTIAL SCANNING CALORIMETRY; PROTEINS; REFRIGERATION; TEXTURES; THERMODYNAMIC STABILITY;

COLD SMOKED SALMON; LIQUID HOLDING CAPACITY; QUALITY PARAMETERS;

FOOD PRESERVATION;

EID: 33744544494     PISSN: 00406031     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tca.2005.05.021     Document Type: Article

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