High-pressure processing and water-holding capacity of fresh and cold-smoked salmon (Salmo salar)

LWT

Volumn 40, Issue 3, 2007, Pages 544-551

  Lakshmanan, R ^a   Parkinson, John A ^a   Piggott, John R ^a  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

Author keywords

Cold smoked salmon; High pressure processing; NMR; Salmon; T2 relaxation times; Water holding capacity

Indexed keywords

HIGH PRESSURE EFFECTS; MOISTURE; NUCLEAR MAGNETIC RESONANCE; PROTONS; RELAXATION PROCESSES; TEMPERATURE MEASUREMENT;

COLD-SMOKED SALMON (CSS); HIGH-PRESSURE PROCESSING; RELAXATION TIMES; SALMON; WATER-HOLDING CAPACITY (WHC);

FISHERIES;

SALMO SALAR;

EID: 33750483995     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2005.12.003     Document Type: Article

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