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Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

Author
MARTINEZ, Olaia1 ; SALMERON, Jesús1 ; GUILLEN, María D1 ; CASAS, Carmen1
[1] Departamento de Farmacia y Ciencias de los Alimentos, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad del País Vasco (UPV), 01006 Vitoria, Spain
Source

Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2010, Vol 43, Num 6, pp 910-918, 9 p ; ref : 3/4 p

CODEN
LBWTAP
ISSN
0023-6438
Scientific domain
Food science technology
Publisher
Elsevier, Kidlington
Publication country
United Kingdom
Document type
Article
Language
English
Author keyword
Properties Salmon Smoke flavouring Temperature
Keyword (fr)
Congélation Fumée liquide Propriété Salmo salar Saumon Température Texture Pisces Poisson comestible Vertebrata
Keyword (en)
Freezing Liquid smoke Properties Salmo salar Salmon Temperature Texture Pisces Edible fish Vertebrata
Keyword (es)
Congelación Humo líquido Propiedad Salmo salar Salmón Temperatura Textura Pisces Pescado comestible Vertebrata
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering

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
22586104

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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