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

Elsevier

Access to resources Recommend Favorite

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

By Cardinal M.   Gunnlaugsdottir H.   Bjoernevik M.   Ouisse A.   Luc Vallet J.   Leroi F.  

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

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

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

Access to resources Recommend Favorite

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