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

ISSN: 1082-0132,  1532-1738

Année de publication: 2007

Volumen: 13

Número: 6

Pages: 477-484

Type: Article

DOI: 10.1177/1082013207087816 DIALNET GOOGLE SCHOLAR

D'autres publications dans: Food science and technology international = Ciencia y tecnología de alimentos internacional

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