Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring
- Egileak:
- O. Martinez, J. Salmeron, M.D. Guillén, C. Casas
- Urtea:
- 2010
- Aldizkaria:
- LWT--Food Science and Technology
- Liburukia:
- 43(6)
- Hasierako orria - Amaierako orria:
- 910 - 918