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

Author: Sigurgisladottir S.   Sigurdardottir M.S.   Torrissen O.   Vallet J.L.   Hafsteinsson H.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.33, Iss.10, 2000-01, pp. : 847-855

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