Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy

Publication details

Journal : Journal of Agricultural and Food Chemistry , vol. 56 , p. 5129–5137 , 2008

Publisher : American Chemical Society (ACS)

International Standard Numbers :
Printed : 0021-8561
Electronic : 1520-5118

Publication type : Academic article

Contributors : Böcker, Ulrike; Kohler, Achim; Aursand, Ida Grong; Ofstad, Ragni

Links :
DOI : doi.org/10.1021/jf703678z