USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION

Bibliographic Details
Published in:Journal of Food Processing and Preservation
Main Authors: LARRAZÁBAL-FUENTES, MARÍA JOSÉ, ESCRICHE-ROBERTO, ISABEL, CAMACHO-VIDAL, MARÍA DEL MAR
Format: Article in Journal/Newspaper
Language:English
Published: Wiley 2009
Subjects:
General Chemical Engineering
General Chemistry
Food Science
Salmo salar
Online Access:http://dx.doi.org/10.1111/j.1745-4549.2008.00278.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4549.2008.00278.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00278.x/fullpdf
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spelling crwiley:10.1111/j.1745-4549.2008.00278.x 2023-05-15T18:09:34+02:00 USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION LARRAZÁBAL-FUENTES, MARÍA JOSÉ ESCRICHE-ROBERTO, ISABEL CAMACHO-VIDAL, MARÍA DEL MAR 2009 http://dx.doi.org/10.1111/j.1745-4549.2008.00278.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4549.2008.00278.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00278.x/fullpdf en eng Wiley http://doi.wiley.com/10.1002/tdm_license_1.1 Journal of Food Processing and Preservation volume 33, issue 5, page 635-650 ISSN 0145-8892 1745-4549 General Chemical Engineering General Chemistry Food Science journal-article 2009 crwiley https://doi.org/10.1111/j.1745-4549.2008.00278.x 2022-09-05T06:07:24Z Article in Journal/Newspaper Salmo salar Wiley Online Library (via Crossref) Journal of Food Processing and Preservation 33 5 635 650
institution Open Polar
collection Wiley Online Library (via Crossref)
op_collection_id crwiley
language English
topic General Chemical Engineering
General Chemistry
Food Science
spellingShingle General Chemical Engineering
General Chemistry
Food Science
LARRAZÁBAL-FUENTES, MARÍA JOSÉ
ESCRICHE-ROBERTO, ISABEL
CAMACHO-VIDAL, MARÍA DEL MAR
USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
topic_facet General Chemical Engineering
General Chemistry
Food Science
format Article in Journal/Newspaper
author LARRAZÁBAL-FUENTES, MARÍA JOSÉ
ESCRICHE-ROBERTO, ISABEL
CAMACHO-VIDAL, MARÍA DEL MAR
author_facet LARRAZÁBAL-FUENTES, MARÍA JOSÉ
ESCRICHE-ROBERTO, ISABEL
CAMACHO-VIDAL, MARÍA DEL MAR
author_sort LARRAZÁBAL-FUENTES, MARÍA JOSÉ
title USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
title_short USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
title_full USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
title_fullStr USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
title_full_unstemmed USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON ( SALMO SALAR ) PRODUCTION
title_sort use of immersion and vacuum impregnation in marinated salmon ( salmo salar ) production
publisher Wiley
publishDate 2009
url http://dx.doi.org/10.1111/j.1745-4549.2008.00278.x
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4549.2008.00278.x
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2008.00278.x/fullpdf
genre Salmo salar
genre_facet Salmo salar
op_source Journal of Food Processing and Preservation
volume 33, issue 5, page 635-650
ISSN 0145-8892 1745-4549
op_rights http://doi.wiley.com/10.1002/tdm_license_1.1
op_doi https://doi.org/10.1111/j.1745-4549.2008.00278.x
container_title Journal of Food Processing and Preservation
container_volume 33
container_issue 5
container_start_page 635
op_container_end_page 650
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