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USE OF IMMERSION AND VACUUM IMPREGNATION IN MARINATED SALMON (SALMO SALAR) PRODUCTION
by
LARRAZÁBAL-FUENTES, MARÍA JOSÉ
,
ESCRICHE-ROBERTO, ISABEL
,
CAMACHO-VIDAL, MARÍA DEL MAR
Published in
Journal of food processing and preservation
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Journal Of Food Processing And Preservation
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Biological And Medical Sciences
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Drying
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Fish And Seafood Industries
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Food Industries
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Food Science & Technology
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Fundamental And Applied Biological Sciences. Psychology
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Immersion
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Life Sciences & Biomedicine
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Marinated
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Mass Transfer
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Moisture
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Reduction
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Salmon
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Science & Technology
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Weight Loss
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Wiley Online (Archive)
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Business Source Ultimate【Trial: -2024/12/31】【Remote Access Available】
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