Influence of Storage Time and Method of Smoking on the Content of EPA and DHA Acids and Lipid Quality of Atlantic Salmon (Salmo salar) Meat

Grzegorz Bieńkiewicz(West Pomeranian University of Technology in Szczecin), Patrycja Biernacka(West Pomeranian University of Technology in Szczecin)
International Journal of Food Science
February 23, 2022
10.1155/2022/1218347
Cited by 19

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