Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C
submittedVersion
Published in: | LWT - Food Science and Technology |
---|---|
Main Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
2017
|
Subjects: | |
Online Access: | http://hdl.handle.net/11250/2482556 https://doi.org/10.1016/j.lwt.2017.06.055 |
Summary: | submittedVersion |
---|