Concepedia

Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques

Graciela Bugueño, Isabel Escriche, Nuria Martínez‐Navarrete, María del Mar Camacho, Amparo Chiralt

Food Chemistry · 2002 · 50 citations · 14 references

DOI

Concepts

References

14

Food color and appearance

J. B. Hutchings · 1999 · 281 citations

, , +17

Use of vacuum impregnation in food salting process

Amparo Chiralt, P. Fito, Ana Andrés et al. · Journal of Food Engineering · 2001 · 200 citations

, , +11

Determination of thiobarbituric acid reactive substances (TBARS) in fish tissue by an improved distillation–spectrophotometric method

P. J. Ke, Edmundo Co Asesor Peña Cervantes, C. Robles‐Martinez · Journal of the Science of Food and Agriculture · 1984 · 174 citations

, , +10

Importance of autolysis and microbiological activity on quality of cold-smoked salmon

Lisbeth Truelstrup Hansen, Tom Gill, Susanne Drewes Røntved et al. · Food Research International · 1996 · 120 citations

, , +14

USE OF RHEOLOGICAL TERMS AND CORRELATION OF COMPATIBLE MEASUREMENTS IN FOOD TEXTURE RESEARCH1

N. N. Mohsenin, J.P. Mittal · Journal of Texture Studies · 1977 · 118 citations

, , +13