Effects of brine salting with regard to raw material variation of Atlantic salmon (Salmo salar) muscle investigated by Fourier transform infrared microspectroscopy

Author(s)

• Ulrike Böcker
• Achim Kohler
• Ida Grong Aursand
• Ragni Ofstad

Affiliation

• SINTEF
• Norwegian University of Life Sciences
• Norwegian University of Science and Technology
• Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research

DOI