Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

✍ Scribed by C. Casas; O. Martinez; M.D. Guillen; C. Pin; J. Salmeron

• Book ID: 116485221
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 121 KB
• Volume: 17
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2005.02.013