Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature

• Published in: Food Chemistry
• Main Authors: Hultmann, Lisbeth, Bencze Rørå, Anna Maria, Steinsland, Ingelin, Skåra, Torstein, Rustad, Turid
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2004
• Subjects: General Medicine; Food Science; Analytical Chemistry; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2003.07.014; https://api.elsevier.com/content/article/PII:S0308814603003649?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814603003649?httpAccept=text/plain