✦ LIBER ✦

The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature

✍ Scribed by Sveinung Birkeland; Bjørn Bjerkeng

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Product Yield and Gaping in Cold-smoked

✍ S. Birkeland; T. Skåra; B. Bjerkeng; A.M.B. Rørå 📂 Article 📅 2003 🏛 Institute of Food Technologists 🌐 English ⚖ 554 KB

Salting method affects the retention of

✍ Jørgen Lerfall; Leif Akse; Marianne Østerlie; Sveinung Birkeland 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 649 KB

Atlantic salmon (Salmo salar, L.) as raw

✍ Marit Espe; Ragnar Nortvedt; Øyvind Lie; Hannes Hafsteinsson 📂 Article 📅 2001 🏛 Elsevier Science 🌐 English ⚖ 138 KB