Effects of different salting and smoking processes on the...

Food Research International 2000 Vol. 33; Iss. 10

Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon (Salmo salar) fillets

Sjofn Sigurgisladottir, Margret S Sigurdardottir, Ole Torrissen, Jean Luc Vallet, Hannes Hafsteinsson
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Volume:
33
Year:
2000
Language:
english
DOI:
10.1016/s0963-9969(00)00104-6
File:
PDF, 706 KB
english, 2000
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