Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

• Published in: Food Research International
• Main Authors: Sigurgisladottir, Sjofn, Sigurdardottir, Margret S, Torrissen, Ole, Vallet, Jean Luc, Hafsteinsson, Hannes
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2000
• Subjects: Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/s0963-9969(00)00104-6; https://api.elsevier.com/content/article/PII:S0963996900001046?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0963996900001046?httpAccept=text/plain