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

AuthID
 P-00S-D8X
11
Author(s)
Munoz, I
·
Guardia, MD
·
Arnau, J
·
Dalgaard, P
·
Bover, S
·
Monteiro, C
·
Oliveira, H
Document Type
Article
Year published
2020
Published
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 143, Pages: 111554 (9)
Indexing
Wos®
Scopus®
Crossref®13
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85087482153
Wos: WOS:000562731900033
Source Identifiers
ISSN: 0278-6915
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