Sensory characteristics of cold-smoked Atlantic salmon (Salmo salar) from European market and relationships with chemical, physical and microbiological measurements

Author: Cardinal M.   Gunnlaugsdottir H.   Bjoernevik M.   Ouisse A.   Luc Vallet J.   Leroi F.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.37, Iss.2, 2004-03, pp. : 181-193

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