New formulation for producing salmon pâté with reduced sodium content – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

New formulation for producing salmon pâté with reduced sodium content

Authors

Nielsen T., Mihnea M., Båth K., Cunha S.C., Fereira R., Fernandes J.O., Gonçalves A., Nunes M.L., Oliveira H.

Date

2020-09-01

Source

Food and Chemical Toxicology

DOI

https://doi.org/10.1016/j.fct.2020.111546

EID

2-s2.0-85087761322