The method chosen for salting and smoking Atlantic salmon (Salmo salar, L.) affects the quality of the fillet
Espe, M.; Nortvedt, R.; Torrissen, O.J.; Lie (2001). The method chosen for salting and smoking Atlantic salmon (Salmo salar, L.) affects the quality of the fillet, in: Kestin, S.C. et al. Farmed fish quality. pp. 384-385
In: Kestin, S.C. et al. (2001). Farmed fish quality. First edition. Blackwel Science Ltd.: Bristol. ISBN 0-85238-260-X. 430 pp., more
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