HomeResultsPublicationsEffects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon

Birkeland, Sveinung; Haarstad, I; Bjerkeng, Bjørn

Published 2004

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

Publication details

Journal : Journal of Food Science , 2004 , vol. 69 , no.4 , pp. E198–E203

Publication type : Academic article

Research areas

Preservation

Quality and measurement methods

Topics associated with the publication

Salt

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