Textural and physicochemical changes in salmon (Salmo salar) treated with commercial liquid smoke flavourings

  1. Martinez, O.
  2. Salmerón, J.
  3. Guillén, M.D.
  4. Casas, C.
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2007

Volume: 100

Issue: 2

Pages: 498-503

Type: Article

DOI: 10.1016/J.FOODCHEM.2005.09.071 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus