Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements
- 31 March 2004
- journal article
- Published by Elsevier in Food Research International
- Vol. 37 (2), 181-193
- https://doi.org/10.1016/j.foodres.2003.12.006
Abstract
No abstract availableKeywords
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