Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

  1. Martinez, O.
  2. Salmerón, J.
  3. Guillén, M.D.
  4. Casas, C.
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2007

Alea: 100

Zenbakia: 2

Orrialdeak: 498-503

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2005.09.071 GOOGLE SCHOLAR
Datuen iturria: Scopus