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Use of “filtered smoke” and carbon monoxide with fish: a review
Schubring, R. (2006). Use of “filtered smoke” and carbon monoxide with fish: a review, in: Luten, J.B. et al. (Ed.) Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. pp. 317-345
In: Luten, J.B. et al. (Ed.) (2006). Seafood research from fish to dish: quality, safety and processing of wild and farmed fish. Wageningen Academic Publishers: The Netherlands. ISBN 90-8686-005-2. 567 pp., more

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Keywords
    Carbon monoxide; Colour; Cured products; Protein denaturation; Marine

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  • Schubring, R.

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