Quality of vacuum packed cold-smoked salmon during refrigerated storage as affected by high-pressure processing
- Author
- LAKSHMANAN, R1 ; MISKIN, David2 ; PIGGOTT, John R1
[1] Food Quality Group, Department of Bioscience, Royal College Building, University of Strathclyde, 204 George Street, Glasgow G1 1XW, Scotland, United Kingdom
[2] Food Industry Forum, Queen Margaret University College, Clerwood Terrace, Edinburgh EH12 8TS, Scotland, United Kingdom - Source
Journal of the science of food and agriculture. 2005, Vol 85, Num 4, pp 655-661, 7 p ; ref : 22 ref
- CODEN
- JSFAAE
- ISSN
- 0022-5142
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Wiley, Chichester
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- cold-smoked salmon colour high-pressure processing sensory quality shelf life of salmon texture
- Keyword (fr)
- Conservation aliment Durée conservation Entreposage frigorifique Froid Haute pression Qualité Saumon Texture Poisson comestible Traitement physique
- Keyword (en)
- Food preservation Shelf life Refrigerated storage Cold High pressure Quality Salmon Texture Edible fish Physical dressing
- Keyword (es)
- Conservación alimento Tiempo conservación Almacenamiento frigorífico Frío Alta presión Calidad Salmón Textura Pescado comestible Procesamiento físico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16517924
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1002/jsfa.1972 
https://dx.doi.org/10.1002/jsfa.1972
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