Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring
The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon smoked by this technique along the salting and smoking steps. Firstly, the evidence is examined to determine whether dr...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2008-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/6020 |