The effect of postmortem processing treatments on quality attributes of raw Atlantic salmon (Salmo salar) measured by sensory and instrumental methods
Publication details
Journal : Food Chemistry , vol. 121 , p. 275–281 , 2010
International Standard Numbers
:
Printed
:
0308-8146
Electronic
:
1873-7072
Publication type : Academic article
Issue : 1
Links
:
DOI
:
doi.org/10.1016/j.foodchem.200...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
