New Formulation for Producing Salmon Pate with Reduced Sodium Content

AuthID
 P-00S-ERQ
9
Author(s)
Nielsen, T
·
Mihnea, M
·
Bath, K
·
Fereira, R
·
Oliveira, H
Tipo de Documento
Article
Year published
2020
Publicado
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 143, Páginas: 111546 (9)
Indexing
Wos®
Scopus®
Crossref®9
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 32640332
SCOPUS: 2-s2.0-85087761322
Wos: WOS:000562731900027
Source Identifiers
ISSN: 0278-6915
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