INSTRUMENTAL COLOR ANALYSIS OF FARMED AND WILD ATLANTIC SALMON WHEN RAW, BAKED AND SMOKED

被引：86

作者：

SKREDE, G ^{[1
]}

STOREBAKKEN, T ^{[1
]}

机构：

[1] AGR RES COUNCIL NORWAY,INST AQUACULTURE RES,N-1432 AS NLH,NORWAY

来源：

关键词：

D O I：

10.1016/0044-8486(86)90358-3

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：279 / 286

页数：8

共 12 条

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[2]

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[5]

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[6]

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[7]

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[9]

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[10]

SCHMIDT PJ, 1969, FOOD TECHNOL-CHICAGO, V23, P232