Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids
- 31 May 2002
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 77 (1), 41-46
- https://doi.org/10.1016/s0308-8146(01)00320-x
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Atlantic salmon (Salmo salar, L.) as raw material for the smoking industry. I: effect of different salting methods on the oxidation of lipidsFood Chemistry, 2001
- Effect of dietary lipid level on muscle composition in Atlantic salmon Salmo salarAquaculture Nutrition, 1999
- Flesh Lipid and Carotenoid Composition of Scottish Farmed Atlantic Salmon (Salmo salar)Journal of Agricultural and Food Chemistry, 1998
- Flavor Characteristics and Lipid Composition of Atlantic SalmonPublished by American Chemical Society (ACS) ,1997
- Dietary protein/energy ratios for Atlantic salmon in relation to fish size: growth, feed utilization and slaughter qualityAquaculture Nutrition, 1997
- Salmon quality: Methods to determine the quality parametersReviews in Fisheries Science, 1997
- Compartmental changes in the contents of total lipid, lipid classes and their associated fatty acids in developing yolk-sac larvae of Atlantic halibut, Hippoglossus hippoglossus (L.)Aquaculture Nutrition, 1995
- Tocopherol Deposition in the Muscle of Atlantic Salmon (Salmo salar)Journal of Food Science, 1994
- Nutrient partitioning in rainbow trout at different feeding ratesAquaculture, 1991
- Growth and chemical composition of adult Atlantic salmon (Salmo salar) fed dry and silage-based dietsAquaculture, 1988