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
Aldizkaria:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Argitalpen urtea: 2007

Alea: 13

Zenbakia: 6

Orrialdeak: 477-484

Mota: Artikulua

DOI: 10.1177/1082013207087816 DIALNET GOOGLE SCHOLAR

Beste argitalpen batzuk: Food science and technology international = Ciencia y tecnología de alimentos internacional

Garapen Iraunkorreko Helburuak

Datuen iturria: Dialnet