Sensory methodology in product optimization of cold smoked Atlantic salmon (Salmo salar L.) processed with atomized purified condensed smoke.

Autor: Waldenstrøm, Lene1 lene.waldenstrom@ntnu.no, Gaarder, Mari Øvrum2, Lerfall, Jørgen1
Zdroj: Journal of Food Science (John Wiley & Sons, Inc.). Oct2021, Vol. 86 Issue 10, p4650-4667. 18p.
Databáze: Academic Search Ultimate
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