Cold smoking of atlantic salmon (Salmo salar) fillets with smoke condensate - An alternative processing technology for the production of smoked salmon

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Birkeland, S ^a   Skara T ^a  

^a Norconserv AS   (Norway)

Author keywords

Dry salting; Liquid smoke; Quality; Smoke condensate; Smoked salmon

Indexed keywords

ANIMAL; ARTICLE; ATLANTIC SALMON; FOOD HANDLING; FOOD PRESERVATION; HUMAN; METHODOLOGY; PIGMENTATION; SEA FOOD; SMOKE; STANDARD; TIME;

ANIMALS; FOOD HANDLING; FOOD PRESERVATION; HUMANS; PIGMENTATION; SALMO SALAR; SEAFOOD; SMOKE; TIME FACTORS;

SALMO SALAR;

EID: 48749102181     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00850.x     Document Type: Article

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