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https://doi.org/10.2139/ssrn.4117032

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inferredcites →https://doi.org/10.1002/jsfa.2740640214openalex-extracted
Lipid distribution and composition of commercially farmed atlantic salmon (salmosalar)
inferredcites →https://doi.org/10.1002/jsfa.6754openalex-extracted
Effects of dry brining, liquid smoking and high‐pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage
inferredcites →https://doi.org/10.1007/s11947-011-0690-8openalex-extracted
Smoking of Fish and Seafood: History, Methods and Effects on Physical, Nutritional and Microbiological Properties
inferredcites →https://doi.org/10.1016/0309-1740(83)90013-xopenalex-extracted
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
inferredcites →https://doi.org/10.1016/b978-0-08-100596-5.21602-8openalex-extracted
Muscle Proteins
inferredcites →https://doi.org/10.1016/j.aquaculture.2015.09.013openalex-extracted
A comparative study of organic- versus conventional farmed Atlantic salmon. I. Pigment and lipid content and composition, and carotenoid stability in ice-stored fillets
inferredcites →https://doi.org/10.1016/j.aquaculture.2020.735381openalex-extracted
Effect of chilling technologies on water holding properties and other quality parameters throughout the whole value chain: From whole fish to cold-smoked fillets of Atlantic salmon (Salmo salar)
inferredcites →https://doi.org/10.1016/j.cbpb.2006.02.007openalex-extracted
Astaxanthin binding protein in Atlantic salmon
inferredcites →https://doi.org/10.1016/j.foodchem.2003.07.035openalex-extracted
Extractabilities of astaxanthin and protein from muscle tissue of Atlantic salmon (Salmo salar) as affected by brine concentration and pH
inferredcites →https://doi.org/10.1016/j.foodchem.2009.10.041openalex-extracted
Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study
inferredcites →https://doi.org/10.1016/j.foodcont.2015.02.025openalex-extracted
The microbiology of cold smoked salmon
inferredcites →https://doi.org/10.1016/j.foodcont.2015.03.030openalex-extracted
Physicochemical and microbial changes during storage of smoke-flavoured salmon obtained by a new method
inferredcites →https://doi.org/10.1016/j.foodres.2003.12.004openalex-extracted
Effects of cold smoking procedures and raw material characteristics on product yield and quality parameters of cold smoked Atlantic salmon (Salmo salar L.) fillets
inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.01.053openalex-extracted
A comparative study of brine salting of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar)
inferredcites →https://doi.org/10.1016/j.jfoodeng.2006.05.018openalex-extracted
Influence of brine concentration on Atlantic salmon fillet salting
inferredcites →https://doi.org/10.1016/j.jfoodeng.2019.109686openalex-extracted
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing
inferredcites →https://doi.org/10.1016/j.lwt.2018.01.047openalex-extracted
Effect of salting and cold-smoking procedures on Atlantic salmon originating from pre-or post rigor filleted raw material. Based on the measurement of physiochemical characteristics
inferredcites →https://doi.org/10.1016/j.meatsci.2013.10.017openalex-extracted
Modelling the distribution of aw, pH and ions in marinated beef meat
inferredcites →https://doi.org/10.1016/j.tifs.2015.04.003openalex-extracted
The effects of processing technologies and preparation on the final quality of fish products
inferredcites →https://doi.org/10.1016/s0044-8486(00)00373-2openalex-extracted
Muscle fibre density in relation to the colour and texture of smoked Atlantic salmon (Salmo salar L.)
inferredcites →https://doi.org/10.1016/s0044-8486(01)00562-2openalex-extracted
Lipid distribution within Atlantic salmon (Salmo salar) fillets
inferredcites →https://doi.org/10.1016/s0065-2628(08)60056-7openalex-extracted
Chemical Aspects of the Smoking of Meat and Meat Products
inferredcites →https://doi.org/10.1016/s0065-2628(08)60141-xopenalex-extracted
Biochemistry Of Meat Hydration
inferredcites →https://doi.org/10.1016/s0260-8774(99)00140-5openalex-extracted
Salt diffusivities and salt diffusion in farmed Atlantic salmon muscle as influenced by rigor mortis
inferredcites →https://doi.org/10.1016/s0963-9969(00)00104-6openalex-extracted
Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets
inferredcites →https://doi.org/10.1016/s0963-9969(01)00069-2openalex-extracted
Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)
inferredcites →https://doi.org/10.1021/acs.jafc.5b04058openalex-extracted
Sodium Chloride Diffusion during Muscle Salting Evidenced by Energy-Dispersive X-ray Spectroscopy Imaging
inferredcites →https://doi.org/10.1021/jf703678zopenalex-extracted
Effects of Brine Salting with Regard to Raw Material Variation of Atlantic Salmon (Salmo salar) Muscle Investigated by Fourier Transform Infrared Microspectroscopy
inferredcites →https://doi.org/10.1021/jf802080sopenalex-extracted
Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging
inferredcites →https://doi.org/10.1021/jf802158uopenalex-extracted
Water and Salt Distribution in Atlantic Salmon (Salmo salar) Studied by Low-Field 1H NMR, 1H and 23Na MRI and Light Microscopy: Effects of Raw Material Quality and Brine Salting
inferredcites →https://doi.org/10.1021/jf803668eopenalex-extracted
Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy
inferredcites →https://doi.org/10.1046/j.0950-5423.2003.00757.xopenalex-extracted
The effects of various salt concentrations during brine curing of cod (Gadus morhua)
inferredcites →https://doi.org/10.1046/j.1365-2109.2001.00503.xopenalex-extracted
Microstructure and texture of fresh and smoked Atlantic salmon, Salmo salar L., fillets from fish reared and slaughtered under different conditions
inferredcites →https://doi.org/10.1111/j.1365-2621.1992.tb02029.xopenalex-extracted
Muscle carotenoid content and colour of farmed rainbow trout fed astaxanthin or canthaxanthin as affected by cooking and smoke‐curing procedures
inferredcites →https://doi.org/10.1111/j.1365-2621.2003.tb12322.xopenalex-extracted
Product Yield and Gaping in Cold‐smoked Atlantic Salmon ( Salmo salar ) Fillets as Influenced by Different Injection‐salting Techniques
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.tb06347.xopenalex-extracted
Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.01030.xopenalex-extracted
The quality of cold-smoked Atlantic salmon (Salmo salar) as affected by salting method, time and temperature
inferredcites →https://doi.org/10.1111/j.1365-2621.2011.02723.xopenalex-extracted
Salting method affects the retention of carotenoids in the fillet surface of cold‐smoked Atlantic salmon (Salmo salar L.)
inferredcites →https://doi.org/10.1111/j.1365-2621.2012.02945.xopenalex-extracted
Physicochemical, sensorial and textural characteristics of liquid‐smoked salmon (Salmo salar) as affected by salting treatment and sugar addition
inferredcites →https://doi.org/10.1111/j.1541-4337.2012.00202.xopenalex-extracted
Processing of Salted Cod ( Gadus spp.): A Review
inferredcites →https://doi.org/10.1111/j.1750-3841.2006.00211.xopenalex-extracted
Injection‐Salting of pre rigor Fillets of Atlantic Salmon ( Salmo salar )
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01798.xopenalex-extracted
The Effects of Presalting Methods from Injection to Pickling, on the Yields of Heavily Salted Cod ( Gadus morhua )
inferredcites →https://doi.org/10.1111/jfpe.12846openalex-extracted
Application of a moderate electric field for the potential acceleration of the salting process of Atlantic salmon ( Salmo salar )
inferredcites →https://doi.org/10.1177/1082013207087816openalex-extracted
Sensorial and Physicochemical Characteristics of Salmon (Salmo salar) Treated by Different Smoking Processes during Storage
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