Blar i Institutt for bioteknologi og matvitenskap på forfatter "Islam, Md Shariful"
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Smoking of salmon fillets – study of salting on the different parts of the fillet and how thickness affects salt uptake
Islam, Md Shariful (Master thesis, 2022)Smoked salmon is one of the fish products traditionally consumed in Europe. The conventional smoking process includes brine or dry salting, smoking and drying at low (20-30°C) temperatures. The salting stage is one of the ...