Physicochemical, sensorial and textural characteristics of liquid-smoked salmon (Salmo salar) as affected by salting treatment and sugar addition
- Egileak:
- O. Martinez, J. Salmeron, M.D. Guillén, C. Pin, C. Casas
- Urtea:
- 2012
- Aldizkaria:
- International Journal of Food Science and Technology
- Liburukia:
- 47
- Hasierako orria - Amaierako orria:
- 1086 - 1096