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Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke

Published 21.09.2021

Read in Norwegian

Publication details

Journal : Journal of Food Science , vol. 86 , p. 4650–4667 , Tuesday 21. September 2021

International Standard Numbers :
Printed : 0022-1147
Electronic : 1750-3841

Publication type : Academic article

Contributors : Waldenstrøm, Lene; Gaarder, Mari Øvrum; Lerfall, Jørgen

Issue : 10

Links :
ARKIV : hdl.handle.net/11250/2784028
DOI : doi.org/10.1111/1750-3841.1591...

Research areas

Sensory sciences

Preservation

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

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Mari Øvrum Gaarder

Mari Øvrum Gaarder

Research Director, Acting

Topics associated with the publication

Seafood

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