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.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 0950-5423,  1365-2621

Argitalpen urtea: 2012

Alea: 47

Zenbakia: 5

Orrialdeak: 1086-1096

Mota: Artikulua

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

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus