Organoleptic characterization and PAH content of salmon (Salmo salar) fillets smoked according to four industrial smoking techniques
- 9 February 2007
- journal article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 87 (5), 847-854
- https://doi.org/10.1002/jsfa.2786
Abstract
No abstract availableKeywords
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