Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids
| Autor: | Espe, Marit1 marit.espe@nutr.fiskeridir.no, Nortvedt, Ragnar1, Lie, Øyvind1, Hafsteinsson, Hannes2 |
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| Zdroj: | Food Chemistry. May2002, Vol. 77 Issue 1, p41. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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