Effect of freezing on the physicochemical, textural and sensorial characteristics of salmon (Salmo salar) smoked with a liquid smoke flavouring

✍ Scribed by Olaia Martinez; Jesús Salmerón; María D. Guillén; Carmen Casas

• Book ID: 116726675
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 461 KB
• Volume: 43
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2010.01.026