Muscle temperature at the point of filleting—Subsequent effect on storage quality of prerigor filleted raw- and cold-smoked Atlantic salmon
submittedVersion
Published in: | Food Science and Technology International |
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Main Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
2016
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Subjects: | |
Online Access: | http://hdl.handle.net/11250/2483142 https://doi.org/10.1177/1082013215577737 |
Summary: | submittedVersion |
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