Sensory quality and consumers’ acceptance towards wild and farmed brown-trout (Salmo trutta) and farmed rainbow-trout (Oncorhynchus mykiss)
Ana Maria Geraldes(Polytechnic Institute of Bragança), Sandra Rodrigues(Polytechnic Institute of Bragança), Amílcar Teixeira(Polytechnic Institute of Bragança), Sílvia Rafael Hungulo(Polytechnic Institute of Bragança), A. Teixeira(Polytechnic Institute of Bragança), Etelvina Pereira(Polytechnic Institute of Bragança)
Brazilian journal of food technology/Brazilian Journal of Food Technology
January 1, 2020
Cited by 3
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