Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

  1. Martinez, O.
  2. Salmerón, J.
  3. Guillén, M.D.
  4. Casas, C.
Aldizkaria:
LWT - Food Science and Technology

ISSN: 0023-6438

Argitalpen urtea: 2010

Alea: 43

Zenbakia: 6

Orrialdeak: 910-918

Mota: Artikulua

DOI: 10.1016/J.LWT.2010.01.026 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus