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.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2006

Volumen: 17

Número: 7

Pages: 511-515

Type: Article

DOI: 10.1016/J.FOODCONT.2005.02.013 GOOGLE SCHOLAR
La source de données: Scopus