Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques

Journal of the Science of Food and Agriculture

Volumn 87, Issue 5, 2007, Pages 847-854

  Varlet, Vincent ^a   Serot, Thierry ^a   Knockaert, Camille ^b   Cornet, Josiane ^b   Cardinal, Mireille ^b   Monteau, Fabrice ^c   Le Bizec, Bruno ^c   Prost, Carole ^a  

^a LUNAM UNIVERSITÉ   (France)

^b IFREMER   (France)

^c Waters Corporation   (France)

Author keywords

Organoleptic properties; PAH; Smoke generation; Smoking process

Indexed keywords

SALMO SALAR;

EID: 34147202216     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2786     Document Type: Article

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