HomeResultsPublicationsThe quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

Published 2005

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Publication details

Journal : International Journal of Food Science & Technology , vol. 40 , p. 963–976 , 2005

Publisher : John Wiley & Sons

International Standard Numbers :
Printed : 0950-5423
Electronic : 1365-2621

Publication type : Academic article

Contributors : Birkeland, Sveinung; Bjerkeng, Bjørn

Links :
DOI : doi.org/10.1111/j.1365-2621.20...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no