C. Knockaert

Assessment of the effects of the smoke generation processes and of smoking parameters on the organoleptic perception, the levels of the most odorant compounds and PAH content of smoked salmon fillets.

F. Monteau, C. Prost, T. Sérot, 2009 .

Comparison of odor-active volatile compounds of fresh and smoked salmon.

C. Prost, T. Sérot, V. Varlet, 2006, Journal of agricultural and food chemistry.

Relation of smoking parameters to the yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar)

T. Mørkøre, J. Vallet, M. Cardinal, 2001 .

Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques

F. Monteau, C. Prost, T. Sérot, 2007 .

Effect of smoking processes on the contents of 10 major phenolic compounds in smoked fillets of herring (Cuplea harengus)

T. Sérot, J. Vallet, R. Baron, 2004 .