CHARACTERISTICS OF COLOR IN RAW, BAKED AND SMOKED WILD AND PEN-REARED ATLANTIC SALMON

被引：74

作者：

SKREDE, G ^{[1
]}

STOREBAKKEN, T ^{[1
]}

机构：

[1] AGR RES COUNCIL NORWAY,INST AQUACULT RES,N-1432 AAS NLH,NORWAY

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb13936.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：804 / 808

页数：5

共 29 条

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