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Physicochemical, sensorial and textural characteristics of liquid-smoked salmon ( Salmo salar ) as affected by salting treatment and sugar addition (2012)

First Author: Martinez O

Attributed to: Career Progression Fellow funded by BBSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1111/j.1365-2621.2012.02945.x

Publication URI: http://dx.doi.org/10.1111/j.1365-2621.2012.02945.x

Type: Journal Article/Review

Parent Publication: International Journal of Food Science & Technology

Issue: 5