Lagerversuch von frischem bzw. tief gefrorenen gelagerten kalt geräuchertem Atlantischem Lachs (Salmo salar) in 200-g-Fertigpackungen mit sensorischer Beurteilung in Abhängigkeit von der Lagerzeit
After 4 months frozen storage at –18 °C cold smoked Atlantic salmon in consumer packages can hardly be differentiated fromthe freshly smoked product by sensory assessment by an expert panel and cannot be differentiated by consumers.
Saved in:
| Main Author: | |
|---|---|
| Format: | article biblioteca |
| Language: | German |
| Published: |
2009
|
| Subjects: | Fisheries, organoleptic test, product quality, |
| Online Access: | http://hdl.handle.net/1834/20704 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|