Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
- 1 January 2001
- journal article
- Published by Elsevier in Food Research International
- Vol. 34 (6) , 537-550
- https://doi.org/10.1016/s0963-9969(01)00069-2
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
- Stability of astaxanthin and canthaxanthin in raw and smoked atlantic salmon (Salmo salar) during frozen storageFood Chemistry, 1998
- Salmon quality: Methods to determine the quality parametersReviews in Fisheries Science, 1997
- Mass transfer phenomena during osmotic dehydration of apple II. Frozen plant tissueInternational Journal of Food Science & Technology, 1994
- Prediction of carcass composition in Atlantic salmon by computerized tomographyAquaculture, 1991
- Curing and smokingNutrition Bulletin, 1991
- Instrumental colour analysis of farmed and wild Atlantic salmon when raw, baked and smokedAquaculture, 1986
- EFFECTS OF INITIAL HAM QUALITY AND OTHER VARIABLES ON PROCESSING YIELD AND SMOKE DEPOSITIONJournal of Food Science, 1978
- EFFECT OF SMOKEHOUSE TEMPERATURE, HUMIDITY AND AIR FLOW ON SMOKE PENETRATION INTO FISH MUSCLEJournal of Food Science, 1975
- Effects of fat content on diffusion of water in fish muscleJournal of the Science of Food and Agriculture, 1965
- Studies of the smoking process for foods. I.—the importance of vapoursJournal of the Science of Food and Agriculture, 1961