PRESERVATION TIME AT 6 ± 2C AND 8 ± 2C OF TROUT (SALMO GAIRDNERII) FILLETS SMOKED BY STEAMING WITH LIQUID SMOKE
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2010.00499.x/fullpdf
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3. Relation of smoking parameters to the yield, colour and sensory of smoked Atlantic Salmon (Salmo Salar);CARDINAL;Food Res. Int.,2001
4. Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements;CARDINAL;Food Res. Int.,2004
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