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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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

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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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Collagen content in farmed Atlantic salmon (Salmo salar, L.) and subsequent changes in solubility during storage on ice

By Eckhoff K.M.   Aidos I.   Hemre G.-I.   Lie .  

Food Chemistry, Vol. 62, Iss. 2, 1998-06 ,pp. : 197-200

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