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

Bibliographic Details
Published in:LWT - Food Science and Technology
Main Authors: Martinez, Olaia, Salmerón, Jesús, Guillén, María D., Casas, Carmen
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2010
Subjects:
Food Science
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.lwt.2010.01.026
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spelling crelsevierbv:10.1016/j.lwt.2010.01.026 2024-05-19T07:47:56+00:00 Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring Martinez, Olaia Salmerón, Jesús Guillén, María D. Casas, Carmen 2010 http://dx.doi.org/10.1016/j.lwt.2010.01.026 https://api.elsevier.com/content/article/PII:S0023643810000459?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0023643810000459?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ LWT - Food Science and Technology volume 43, issue 6, page 910-918 ISSN 0023-6438 Food Science journal-article 2010 crelsevierbv https://doi.org/10.1016/j.lwt.2010.01.026 2024-04-19T06:48:08Z Article in Journal/Newspaper Salmo salar ScienceDirect (Elsevier) LWT - Food Science and Technology 43 6 910 918
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Martinez, Olaia
Salmerón, Jesús
Guillén, María D.
Casas, Carmen
Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
topic_facet Food Science
format Article in Journal/Newspaper
author Martinez, Olaia
Salmerón, Jesús
Guillén, María D.
Casas, Carmen
author_facet Martinez, Olaia
Salmerón, Jesús
Guillén, María D.
Casas, Carmen
author_sort Martinez, Olaia
title Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
title_short Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
title_full Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
title_fullStr Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
title_full_unstemmed Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
title_sort effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (salmo salar) smoked with a liquid smoke flavouring
publisher Elsevier BV
publishDate 2010
url http://dx.doi.org/10.1016/j.lwt.2010.01.026
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genre Salmo salar
genre_facet Salmo salar
op_source LWT - Food Science and Technology
volume 43, issue 6, page 910-918
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.lwt.2010.01.026
container_title LWT - Food Science and Technology
container_volume 43
container_issue 6
container_start_page 910
op_container_end_page 918
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