• Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring 

      Martinez, Olaia; Salmerón, Jesús; Guillén, María D; Casas, Carmen
      Agricultural and Food Science : 3 (MTT Agrifood Research FinlandThe Scientific Agricultural Society of Finland, 2011)
      The use of smoke flavourings for the processing of salmon has begun to substitute traditional smoking methods. This review examines the quality issues associated with salted salmon smoked by this technique along the ...