Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition

  1. Martinez, O.
  2. Salmerón, J.
  3. Guillén, M.D.
  4. Pin, C.
  5. Casas, C.
Journal:
International Journal of Food Science and Technology

ISSN: 0950-5423,  1365-2621

Year of publication: 2012

Volume: 47

Issue: 5

Pages: 1086-1096

Type: Article

DOI: 10.1111/J.1365-2621.2012.02945.X GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus