Sensory methodology in product optimization of cold smoked Atlantic salmon ( Salmo salar L.) processed with atomized purified condensed smoke
Author:
Affiliation:
1. Department of Biotechnology and Food Science NTNU ‐ Norwegian University of Science and Technology Trondheim Norway
2. Department of Consumer and Sensory Sciences Nofima AS Ås Norway
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15915
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