JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.95, no.4, pp.708-714, 2015 (SCI-Expanded)
Article / Article
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Science Citation Index Expanded (SCI-EXPANDED), Scopus
Çanakkale Onsekiz Mart University Affiliated:
BACKGROUNDAquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 degrees C for up to 40 days.