Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
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Title
Effect of Various Cooking Methods on Technological and Sensory Quality of Atlantic Salmon (Salmo salar)
Authors
Keywords
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Journal
Foods
Volume 8, Issue 8, Pages 323
Publisher
MDPI AG
Online
2019-08-07
DOI
10.3390/foods8080323
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