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

• Norges miljø- og biovitenskapelige universitet
• Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
• Norwegian University of Science and Technology
• SINTEF

DOI