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

Elsevier

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Microbiological quality and shelf life of cold-smoked salmon from three different processing plants

By Truelstrup Hansen L.   Rontved S.D.   Henrik Huss H.  

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Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon

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The effects of modified atmosphere packaging and vacuum packaging on chemical, sensory and microbiological changes of sardines (Sardina pilchardus)

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Comparison of the microflora isolated from spoiled cold-smoked salmon from three smokehouses

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Food Research International, Vol. 31, Iss. 10, 1998-12 ,pp. : 703-711

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