Proteolytic activity and properties of proteins in smoked salmon (Salmo salar)—effects of smoking temperature
- 31 May 2004
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 85 (3), 377-387
- https://doi.org/10.1016/j.foodchem.2003.07.014
Abstract
No abstract availableKeywords
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