Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings
- 31 December 2007
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 100 (2), 498-503
- https://doi.org/10.1016/j.foodchem.2005.09.071
Abstract
No abstract availableKeywords
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