Sensorial and physicochemical characteristics of salmon ("Salmo salar") treated by different smoking processes during storage

  1. Salmerón Egea, Jesús
  2. Guillén Loren, María Dolores
  3. Casas, Carmen
  4. Martínez González, Olaia
Journal:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Year of publication: 2007

Volume: 13

Issue: 6

Pages: 477-484

Type: Article

DOI: 10.1177/1082013207087816 DIALNET GOOGLE SCHOLAR

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional

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