The effect of drying, pressure and processing time on the quality of liquid-smoked trout (Salmo gairdnerii) fillets
- 6 June 2005
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 85 (12), 2054-2060
- https://doi.org/10.1002/jsfa.2220
Abstract
No abstract availableKeywords
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