Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

  1. Casas, C.
  2. Martinez, O.
  3. Guillen, M.D.
  4. Pin, C.
  5. Salmeron, J.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2006

Volume: 17

Issue: 7

Pages: 511-515

Type: Article

DOI: 10.1016/J.FOODCONT.2005.02.013 GOOGLE SCHOLAR
Data source: Scopus