Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets.

Ortiz, Jaime

Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets. [electronic resource] - Food chemistry Aug 2013 - 162-9 p. digital

Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2013.01.037 doi


Animals
Color
Desiccation
Food Preservation--methods
Kinetics
Meat--analysis
Palmitic Acid--analysis
Salmo salar
Seafood--analysis
Temperature
Tocopherols--analysis
Water--analysis