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CyTA - Journal of Food Volume 8, 2010 - Issue 1

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Cambios de calidad asociados a las condiciones de marinado de salmón (Salmo salar) y su evolución durante el almacenamiento
Changes in quality associated with the conditions of marinating of salmon (Salmo salar) and their evolution during storage

M. J. Larrazábal Departamento de Alimentos, Universidad de Antofagasta, Avenida Universidad de Antofagasta, 02800, C.P. 170, Antofagasta, ChileCorrespondence[email protected].

I. Escriche Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, Valencia, 46022, España

M. M. Camacho Departamento de Tecnología de Alimentos, Universidad Politécnica de Valencia, Camino de Vera s/n, Valencia, 46022, España

Pages 39-47 | Received 05 Dec 2008, Accepted 28 May 2009, Published online: 31 Mar 2010

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https://doi.org/10.1080/19476330903080576

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