Hydroxylysyl Pyridinoline Cross-Link Concentration Affects the Textural Properties of Fresh and Smoked Atlantic Salmon ( Salmo salar L.) Flesh

• Published in: Journal of Agricultural and Food Chemistry
• Main Authors: Li, Xuejun, Bickerdike, Ralph, Lindsay, Emma, Campbell, Patrick, Nickell, David, Dingwall, Alastair, Johnston, Ian A.
• Format: Article in Journal/Newspaper
• Language: English
• Published: American Chemical Society (ACS) 2005
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1021/jf050743+; https://pubs.acs.org/doi/pdf/10.1021/jf050743%2B