Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit
After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated from the freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers.
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| Format: | Article in Journal/Newspaper |
| Language: | German |
| Published: |
2009
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| Online Access: | http://aquacomm.fcla.edu/2935/ http://aquaticcommons.org/2935/ http://aquaticcommons.org/2935/1/InfOnline_56_09_49.pdf |
| Summary: | After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated from the freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers. |
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