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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DOI
10.1016/j.lwt.2010.01.026 
https://dx.doi.org/10.1016/j.lwt.2010.01.026
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