Cambios de calidad asociados a las condiciones de marinado de salmón ( Salmo salar ) y su evolución durante el almacenamiento Changes in quality associated with the conditions of marinating of salmon ( Salmo salar ) and their evolution during storage

• Published in: CyTA - Journal of Food
• Main Authors: Larrazábal, M. J., Escriche, I., Camacho, M. M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Informa UK Limited 2010
• Subjects: Industrial and Manufacturing Engineering; General Chemical Engineering; General Chemistry; Food Science; Salmo salar
• Online Access: http://dx.doi.org/10.1080/19476330903080576; http://www.tandfonline.com/doi/pdf/10.1080/19476330903080576