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

• Published in: Food Chemistry
• Main Authors: Martinez, O., Salmerón, J., Guillén, M.D., Casas, C.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2007
• Subjects: General Medicine; Food Science; Analytical Chemistry; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2005.09.071; https://api.elsevier.com/content/article/PII:S0308814605008927?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814605008927?httpAccept=text/plain