Redox processes in pressurised smoked salmon studied by...

Food Chemistry 2009 Vol. 112; Iss. 2

Redox processes in pressurised smoked salmon studied by resonance Raman spectroscopy

Filip Tintchev, Uwe Kuhlmann, Hainer Wackerbarth, Stefan Töpfl, Volker Heinz, Dietrich Knorr, Peter Hildebrandt
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Volume:
112
Year:
2009
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2008.05.088
File:
PDF, 451 KB
english, 2009
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