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 |
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Main Authors: | , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2010
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Subjects: | |
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 |
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