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

• Published in: Food Research International
• Main Authors: Cardinal, Mireille, Gunnlaugsdottir, Helga, Bjoernevik, Marit, Ouisse, Alexandra, Luc Vallet, Jean, Leroi, Françoise
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2004
• Subjects: Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodres.2003.12.006; https://api.elsevier.com/content/article/PII:S0963996903001881?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0963996903001881?httpAccept=text/plain