The effect of different high pressure conditions on the quality and shelf life of cold smoked fish

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 2, 2011, Pages 104-110

  Erkan, Nuray ^a   Üretener, Gonca ^a   Alpas, Hami ^b   Selçuk, Arif ^c   Özden, Özkan ^a   Buzrul, Sencer ^d  

^a ISTANBUL UNIVERSITY   (Turkey)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

^c MATERIALS INSTITUTE   (Turkey)

^d Food Institute ^*  (Turkey)

Author keywords

Cold smoked salmon; High pressure treatment; Quality; Shelf life

Indexed keywords

BIOCHEMICAL CHARACTERISTICS; CHILLED STORAGE; COLD-SMOKED SALMON; CONTROL SAMPLES; HIGH PRESSURE TREATMENTS; HIGH-PRESSURE CONDITION; MICROBIOLOGICAL ANALYSIS; QUALITY; QUALITY PARAMETERS; SHELF LIFE;

CHEMICAL ANALYSIS;

HIGH PRESSURE EFFECTS;

EID: 79954590100     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.12.004     Document Type: Article

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