Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon - DTU Orbit

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Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon

Publication: Research - peer-review › Journal article – Annual report year: 2007

DOI

10.1002/jsfa.3031

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Author: Løje, Hanne
Division of Food Production Engineering, National Food Institute, Technical University of Denmark, Søltofts Plads, 2800, Kgs. Lyngby
Email:
Author: Jensen, K.N.
Author: Hyldig, Grethe
Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
Email:
Author: Nielsen, Henrik Hauch
Section for Aquatic Protein Biochemistry, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
Email:
Author: Nielsen, Jette
Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark, Søltofts Plads, Bygn. 221, 2800, Kgs. Lyngby
Email:

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Original language	English
Journal	Journal of the Science of Food and Agriculture
Publication date	2007
Volume	87
Journal number	14
Pages	2684-2691
ISSN	0022-5142
DOIs	http://dx.doi.org/10.1002/jsfa.3031
State	Published

Citations	Web of Science® Times Cited: 1

ID: 3447680