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 | Sensory assessment of fresh and deep-frozen/thawed cold smoked Atlantic salmon (Salmo salar) in 200-g-consumer packages in relation to storage time.
2009
Oehlenschläger, Jörg
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.
显示更多 [+] 显示较少 [-]Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung - Information on Fishery research in 2010. Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Institute for the Safety and Quality of Milk and Fish
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