Characteristics of Color in Raw, Baked and Smoked Wild and...

Characteristics of Color in Raw, Baked and Smoked Wild and Pen-Reared Atlantic Salmon

GRETE SKREDE, TROND STOREBAKKEN
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Volume:
51
Year:
1986
Language:
english
Pages:
5
DOI:
10.1111/j.1365-2621.1986.tb13936.x
File:
PDF, 678 KB
english, 1986
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