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

  1. Martinez, O.
  2. Salmerón, J.
  3. Guillén, M.D.
  4. Pin, C.
  5. Casas, C.
International Journal of Food Science and Technology

ISSN: 0950-5423 1365-2621

Year of publication: 2012

Volume: 47

Issue: 5

Pages: 1086-1096

Type: Article

DOI: 10.1111/J.1365-2621.2012.02945.X GOOGLE SCHOLAR

Sustainable development goals