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Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

Author:
Martinez, Olaia, Salmerón, Jesús, Guillén, María D., Casas, Carmen
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.6 pp. 910-918
ISSN:
0023-6438
Subject:
Salmo salar, freezing, salted fish, shelf life, sensory evaluation, texture, hardness, food storage, frozen fish, storage temperature, storage time, physicochemical properties, refrigeration, salmon, fish fillets, liquid smoke, smoked fish
Agid:
2242577