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

Elsevier

Access to resources Recommend Favorite

Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)

By Sveinsdottir K.   Hyldig G.   Martinsdottir E.   Jorgensen B.   Kristbergsson K.  

Food Quality and Preference, Vol. 14, Iss. 3, 2003-04 ,pp. : 237-245

Elsevier

Access to resources Recommend Favorite

Oxidative stability of Atlantic salmon (Salmo salar, L.) fillet enriched in -, -, and -tocopherol through dietary supplementation

By Hamre K.   Berge R.K.   Lie .  

Food Chemistry, Vol. 62, Iss. 2, 1998-06 ,pp. : 173-178

Elsevier

Access to resources Recommend Favorite

Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids

By Espe M.   Nortvedt R.   Lie O.   Hafsteinsson H.  

Food Chemistry, Vol. 75, Iss. 4, 2001-12 ,pp. : 411-416

Elsevier

Access to resources Recommend Favorite

Effects of freezing/thawing on the microstructure and the texture of smoked Atlantic salmon (Salmo salar)

By Sigurgisladottir S.   Ingvarsdottir H.   Torrissen  

Food Research International, Vol. 33, Iss. 10, 2000-01 ,pp. : 857-865

Elsevier

Access to resources Recommend Favorite