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

Bibliographic Details
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
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spelling crelsevierbv:10.1016/j.lwt.2018.01.047 2024-05-19T07:37:26+00:00 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 Bjørnevik, Marit Cardinal, Mireille Vallet, Jean-Luc Nicolaisen, Ove Arnarson, Gudmundur Örn European Commission 2018 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 en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ https://doi.org/10.15223/policy-017 https://doi.org/10.15223/policy-037 https://doi.org/10.15223/policy-012 https://doi.org/10.15223/policy-029 https://doi.org/10.15223/policy-004 LWT volume 91, page 431-438 ISSN 0023-6438 Food Science journal-article 2018 crelsevierbv https://doi.org/10.1016/j.lwt.2018.01.047 2024-04-22T06:53:19Z Article in Journal/Newspaper Atlantic salmon ScienceDirect (Elsevier) LWT 91 431 438
institution Open Polar
collection ScienceDirect (Elsevier)
op_collection_id crelsevierbv
language English
topic Food Science
spellingShingle Food Science
Bjørnevik, Marit
Cardinal, Mireille
Vallet, Jean-Luc
Nicolaisen, Ove
Arnarson, Gudmundur Örn
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
topic_facet Food Science
author2 European Commission
format Article in Journal/Newspaper
author Bjørnevik, Marit
Cardinal, Mireille
Vallet, Jean-Luc
Nicolaisen, Ove
Arnarson, Gudmundur Örn
author_facet Bjørnevik, Marit
Cardinal, Mireille
Vallet, Jean-Luc
Nicolaisen, Ove
Arnarson, Gudmundur Örn
author_sort Bjørnevik, Marit
title 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
title_short 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
title_full 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
title_fullStr 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
title_full_unstemmed 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
title_sort 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
publisher Elsevier BV
publishDate 2018
url http://dx.doi.org/10.1016/j.lwt.2018.01.047
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genre Atlantic salmon
genre_facet Atlantic salmon
op_source LWT
volume 91, page 431-438
ISSN 0023-6438
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
https://doi.org/10.15223/policy-017
https://doi.org/10.15223/policy-037
https://doi.org/10.15223/policy-012
https://doi.org/10.15223/policy-029
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op_doi https://doi.org/10.1016/j.lwt.2018.01.047
container_title LWT
container_volume 91
container_start_page 431
op_container_end_page 438
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