Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Food Chemistry

Volumn 116, Issue 4, 2009, Pages 828-835

  Yagiz, Yavuz ^a   Kristinsson, Hordur G ^a   Balaban, Murat O ^c   Welt, Bruce A ^a   Ralat, Maria ^a   Marshall, Maruice R ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

^c UNIVERSITY OF ALASKA FAIRBANKS   (United States)

Author keywords

Colour; Fatty acid profile; HPP; Salmon; TBARS; TPA

Indexed keywords

FATTY ACID; LIPID; POLYUNSATURATED FATTY ACID;

ADHESION; ARTICLE; ATLANTIC SALMON; CONTROLLED STUDY; COOKING; FOOD QUALITY; FOOD STORAGE; HARDNESS; LIPID OXIDATION; MICROBIAL ACTIVITY; MICROBIAL GROWTH; NONHUMAN;

SALMO SALAR;

EID: 67349265950     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.03.029     Document Type: Article

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