Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics

• Published in: Food Research International
• Main Authors: Bencze Rørå, Anna Maria, Kvåle, Audil, Mørkøre, Turid, Rørvik, Kjell-Arne, Hallbjoørn, Svein, Thomassen, S, Magny, Steien
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 1998
• Subjects: Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1016/s0963-9969(99)00034-4; https://api.elsevier.com/content/article/PII:S0963996999000344?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0963996999000344?httpAccept=text/plain