Pigmentation of commercial cold-smoked Atlantic Salmon during processing and retail display

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Autoria(s): Hotnida Sinaga

Data(s)	01/01/2005
Identificador	http://espace.library.uq.edu.au/view/UQ:107400/THE18387.pdf http://espace.library.uq.edu.au/view/UQ:107400
Idioma(s)	eng
Publicador	The University of Queensland, School of Land, Crop and Food Sciences
Palavras-Chave	#Smoked fish #Food -- Storage #Oxidation #L #290103 Food Processing #670103 Fish products
Tipo	Thesis