Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics

• Published in: LWT
• Main Authors: Bjørnevik, Marit, Cardinal, Mireille, Vallet, Jean-Luc, Nicolaisen, Ove, Arnarson, Gudmundur Örn
• Other Authors: European Commission
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2018
• Subjects: Food Science; Atlantic salmon
• Online Access: http://dx.doi.org/10.1016/j.lwt.2018.01.047; https://api.elsevier.com/content/article/PII:S0023643818300707?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643818300707?httpAccept=text/plain