Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring

  1. Martinez, O.
  2. Salmerón, J.
  3. Guillén, M.D.
  4. Casas, C.
Revue:
Agricultural and Food Science

ISSN: 1459-6067,  1795-1895

Année de publication: 2011

Volumen: 20

Número: 3

Pages: 217-227

Type: Révision

DOI: 10.2137/145960611797471543 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable

La source de données: Scopus