Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

By M. Cardinal, C. Knockaert, O. Torrissen, S. Sigurgisladottir, T. Mørkøre, M. Thomassen, J. Vallet. 2001

174 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/f4df68059fea74f1feb6d636e25942c683aeff7b

Citations in the corpus

• Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements (2004, unknown): “Previous studies on smoked salmon have shown that colour is related to pigment received in the diet (Sheehan et al., 1998) the fat content of the fish (Rora et al., 1998) and to the smoking parameters applied (Cardinal et al., 2001).”