Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products

Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained from the same batch of fish: cold-smoked salmon (CSS) stored under vacuum pack...

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Detalles Bibliográficos
Autores principales: Wiernasz, Norman, Gigout, Frédérique, Cardinal, Mireille, Cornet, Josiane, Rohloff, Jens, Courcoux, Philippe, Vigneau, Evelyne, Skírnisdottír, Sigurlaug, Passerini, Delphine, Pilet, Marie-France, Leroi, Françoise
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623285/
https://www.ncbi.nlm.nih.gov/pubmed/34828798
http://dx.doi.org/10.3390/foods10112517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8623285/
https://www.ncbi.nlm.nih.gov/pubmed/34828798
http://dx.doi.org/10.3390/foods10112517

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