Characterization of Volatile Compounds in a Fermented and Dried Fish Product during Cold Storage

The northern European production technique for dry-cured meat sausages was used to produce a sliceable, fermented, and dried fish product rich in omega-3 polyunsaturated fatty acids (PUFA). The fatty fish Atlantic salmon (Salmo salar), the lean fish saithe (Pollachius virens) (1:1, w/w), Lactobacill...

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