Sensorial and physicochemical characteristics of salmon (salmo salar) treated by different smoking processes during storage

Food Science and Technology International

Volumn 13, Issue 6, 2007, Pages 477-484

  Martinez, O ^a   Salmeron J ^a   Guillen M D ^a   Casas, C ^a  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

Author keywords

Atlantic salmon; Liquid smoke flavourings; Sensorial attributes; Smoking; Storage

Indexed keywords

FOOD PROCESSING; MEATS; PH EFFECTS; PHYSICAL CHEMISTRY; SMOKE;

ATLANTIC SALMON; LIQUID SMOKE FLAVORINGS; SENSORIAL ATTRIBUTES;

FOOD STORAGE;

FAGUS; SALMO SALAR;

EID: 41149126731     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207087816     Document Type: Article

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