Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipids

• Published in: Food Chemistry
• Main Authors: Espe, Marit, Nortvedt, Ragnar, Lie, Øyvind, Hafsteinsson, Hannes
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2001
• Subjects: General Medicine; Food Science; Analytical Chemistry; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/s0308-8146(01)00228-x; https://api.elsevier.com/content/article/PII:S030881460100228X?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S030881460100228X?httpAccept=text/plain