Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar) – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)

Authors

Muñoz I., Guàrdia M.D., Arnau J., Dalgaard P., Bover S., Fernandes J.O., Monteiro C., Cunha S.C., Gonçalves A., Nunes M.L., Oliveira H.

Date

2020-09-01

Source

Food and Chemical Toxicology

DOI

https://doi.org/10.1016/j.fct.2020.111554

EID

2-s2.0-85087482153