Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

• Published in: LWT - Food Science and Technology
• Main Authors: Martinez, Olaia, Salmerón, Jesús, Guillén, María D., Casas, Carmen
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2010
• Subjects: Food Science; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.lwt.2010.01.026; https://api.elsevier.com/content/article/PII:S0023643810000459?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0023643810000459?httpAccept=text/plain