Development of a novel, fermented and dried saithe and salmon product

Innovative Food Science and Emerging Technologies

Volumn 8, Issue 2, 2007, Pages 163-171

  Nordvi, Berit ^a,b   Egelandsdal, Bjørg ^b   Langsrud, Øyvind ^c   Ofstad, Ragni ^c   Slinde, Erik ^d  

^a TINE SA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^d INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Dry cured sausage; Drying; Fermentation; Fish product; Omega 3; Polyunsaturated fat; Saithe; Salmon

Indexed keywords

BACTERIA; DRYING; FATTY ACIDS; FERMENTATION; FOOD PROCESSING; PROTEINS;

FISH PRODUCTS; LACTOBACILLUS; POLYUNSATURATED FATTY ACIDS (PUFA); SAITHE; SALMON;

FISH;

LACTOBACILLUS SAKEI; POLLACHIUS VIRENS;

EID: 34247136196     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2006.09.002     Document Type: Article

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