Cite
HARVARD Citation
Rizo, A. et al. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of food engineering. pp. 22-29. [Online].
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Rizo, A. et al. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of food engineering. pp. 22-29. [Online].