- -

Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method

Show full item record

Rizo Parraga, AM.; Mañes Lázaro, V.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2015). Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method. Food Control. 56:195-201. doi:10.1016/j.foodcont.2015.03.030

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/75471

Files in this item

Item Metadata

Title: Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of this study was to evaluate the effect of a new smoking-salting method employing water vapour permeable (WP) bags on the physicochemical and microbial quality of smoke-flavoured salmon in refrigerated storage. ...[+]
Subjects: Smoke-flavoured salmon , Water vapour permeable bags , Quality changes , Storage
Copyrigths: Cerrado
Source:
Food Control. (issn: 0956-7135 ) (eissn: 1873-7129 )
DOI: 10.1016/j.foodcont.2015.03.030
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodcont.2015.03.030
Type: Artículo

This item appears in the following Collection(s)

Show full item record