Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature
| Autor: | Hultmann, Lisbeth1, Bencze Rørå, Anna Maria2, Steinsland, Ingelin3, Skåra, Torstein4, Rustad, Turid1 turid.rustad@biotech.ntnu.no |
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| Zdroj: | Food Chemistry. May2004, Vol. 85 Issue 3, p377. 11p. |
| Databáze: | Academic Search Ultimate |
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