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Preparation of High-Quality Fermented Fish Product
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Changes in liquid-holding capacity, water distribution and microstructure during chill storage of smoked salmon

Hanne Løje1, Kristina N Jensen, Grethe Hyldig

  • 1Technical University of Denmark (DTU), Danish Institute for Fisheries Research, Department of Seafood Research, DTU Søltofts Plads Building 221, DK-2800 Kgs. Lyngby, Denmark.

Journal of the Science of Food and Agriculture
|September 14, 2010
PubMed
Abstract

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