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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

机译：盐酸盐和冷吸收程序对源于预严苛成分原料的大西洋三文鱼的影响。基于物理化特征的测量

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Marit Bjørnevik; Mireille Cardinal; Jean-Luc Vallet; Ove Nicolaisen; Gudmundur Örn Arnarson;
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1. 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 [J] . Bjornevik Marit, Cardinal Mireille, Vallet Jean-Luc, LWT-Food Science & Technology . 2018,第期

机译：盐水和冷吸收手术对源自前岗或柱子爆发原料的大西洋鲑鱼的影响。基于物理化特征的测量
2. Effects of Pre-, In-, and Post-Rigor Filleted Atlantic Salmon (Salmo salar) on Microbial Spoilage and Quality Characteristics During Chilled Storage [J] . Jan Thomas Rosnes, Aase Vorre, Lindis Folkvord, Journal of aquatic food product technology . 2003,第2期

机译：冷藏之前，之后和之后的圆角大西洋鲑（Salmo salar）对冷藏过程中微生物腐败和品质特性的影响
3. 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/~(23)Na MRI study [J] . Ida G. Aursand, Ulf Erikson, Emil Veliyulin Food Chemistry . 2010,第2期

机译：死前应力，僵死和盐水腌制对大西洋鲑鱼片水性质和盐吸收的影响：低场〜1H NMR和〜1H /〜（23）Na MRI研究
4. Regional Seismic-Based Comparison of Syn- and Postrift Sequences in Salt and Salt-Free Basins Offshore Brazil and Angola/Namibia, South Atlantic [C] . Strozyk Frank, Back Stefan, Kukla Peter A. GCSSEPM Foundation Bob F Perkins Research Conference . 2016

机译：基于区域地震的基于盐水盆地脱水盆地的基于地震序列比较巴西和安哥拉/纳米比亚，南大西洋
5. The heritable landscape of near-infrared and Raman spectroscopic measurements to improve lipid content in Atlantic salmon fillets [O] . Gareth F. Difford, Siri S. Horn, Katinka R. Dankel, 2021

机译：近红外和拉曼光谱测量的遗传景观以改善大西洋三文鱼内粒子的脂质含量
6. Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon [O] . Lerfall, Jørgen, Rotabakk, Bjørn Tore 2016

机译：切片时的肌肉温度 - 对初生者切片生冷和熏制大西洋鲑鱼的储存质量的后续影响

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

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