Sensory methodology in product optimization of coldsmoked Atlantic salmon (Salmo salar L.) processed withatomized purified condensed smoke

Peer reviewed, Journal article

Published version

View/Open

1750-3841.15915.pdf (1.059Mb)

URI

https://hdl.handle.net/11250/2784028

Date

2021

Metadata

Show full item record

Collections

• Artikler / Articles [1515]
• Publikasjoner fra CRIStin [2614]

Original version

Journal of Food Science. 2021, .   10.1111/1750-3841.15915

Journal

Journal of Food Science