Ortiz, Jaime <br/><br/>
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 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2013.01.037  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Color<br/>Desiccation<br/>Food Preservation--methods<br/>Kinetics<br/>Meat--analysis<br/>Palmitic Acid--analysis<br/>Salmo salar<br/>Seafood--analysis<br/>Temperature<br/>Tocopherols--analysis<br/>Water--analysis