Effects of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus)
- 19 June 2003
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 15 (2), 177-185
- https://doi.org/10.1016/s0950-3293(03)00056-9
Abstract
No abstract availableKeywords
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