Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

By M. Cardinal, H. Gunnlaugsdottir, Marit Bjoernevik, Alexandra Ouisse, J. Vallet, F. Leroi. 2004

150 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Aquatic Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/a2d081eeafdda4e3f02d9efe6a66dd5ed88bbfcc

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Citations in the corpus

• Computer Vision and Stereoscopy for Estimating Firmness in the Salmon (Salmon salar) Fillets (2010, background): “Firmness is a property of the salmon fillet that has been measured and reported in many studies (Bjornevik et al. 2004; Cardinal et al. 2004; Casas et al. 2006; Espe et al. 2004; Farmer et al. 2000; Folkestad et al. 2008; Hultmann and Rustad 2002; Jonsson et al. 2001; Kiessling et al. 2004; Roth e”