Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke
Publication details
Journal : Journal of Food Science , vol. 86 , p. 4650–4667 , Tuesday 21. September 2021
International Standard Numbers
:
Printed
:
0022-1147
Electronic
:
1750-3841
Publication type : Academic article
Issue : 10
Links
:
ARKIV
:
hdl.handle.net/11250/2784028
DOI
:
doi.org/10.1111/1750-3841.1591...
Research areas
Sensory sciences
Preservation
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no