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.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2006

Alea: 17

Zenbakia: 7

Orrialdeak: 511-515

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2005.02.013 GOOGLE SCHOLAR
Datuen iturria: Scopus