Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

By Sigurgisladottir S.   Sigurdardottir M.S.   Torrissen O.   Vallet J.L.   Hafsteinsson H.  

Food Research International, Vol. 33, Iss. 10, 2000-01 ,pp. : 847-855

Elsevier

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Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

By Bencze Rora A.M.   Kvale A.   Morkore T.   Rorvik K.-A.   Hallbjoorn S.   Magny S.   Thomassen S.  

Food Research International, Vol. 31, Iss. 8, 1998-10 ,pp. : 601-609

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Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

By Cardinal M.   Knockaert C.   Torrissen O.   Sigurgisladottir S.   Morkore T.   Thomassen M.   Luc Vallet J.  

Food Research International, Vol. 34, Iss. 6, 2001-01 ,pp. : 537-550

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Stability of astaxanthin and canthaxanthin in raw and smoked Atlantic salmon (Salmo salar) during frozen storage

By Sheehan E.M.   O'Connor T.P.   Sheehy P.J.A.   Buckley D.J.   FitzGerald R.  

Food Chemistry, Vol. 63, Iss. 3, 1998-11 ,pp. : 313-317

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Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

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Food Research International, Vol. 37, Iss. 2, 2004-03 ,pp. : 181-193

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