Effect of the Sodium Reduction and Smoking System on Quality and Safety of Smoked Salmon (Salmo Salar)

AuthID
 P-00S-D8X
11
Author(s)
Muñoz, I
·
Guàrdia, MD
·
Arnau, J
·
Dalgaard, P
·
Bover, S
·
Monteiro, C
·
Oliveira, H
Tipo de Documento
Article
Year published
2020
Publicado
in Food and Chemical Toxicology, ISSN: 0278-6915
Volume: 143, Páginas: 111554
Indexing
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85087482153
Source Identifiers
ISSN: 0278-6915
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