Cite
HARVARD Citation
Muñoz, I. et al. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and chemical toxicology. p. . [Online].
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Muñoz, I. et al. (2020). Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar). Food and chemical toxicology. p. . [Online].