Salt replacement and injection salting in smoked salmon evaluated from descriptive and hedonic sensory perspectives
Author:
Publisher
Springer Science and Business Media LLC
Subject
Agronomy and Crop Science,Aquatic Science
Link
http://link.springer.com/content/pdf/10.1007/s10499-012-9615-4.pdf
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3. Altintzoglou T, Vanhonacker F, Verbeke W et al (2011) Association of health involvement and attitudes towards eating fish on farmed and wild fish consumption in Belgium, Norway and Spain. Aquac Int 19(3):475–488
4. Becker G, DeGroot MH, Marschak J (1964) Measuring utility by a single-response sequential methid. Behav Sci 9(1):226–232
5. Bolhuis DP, Temme EHM, Koeman FT et al (2011) A salt reduction of 50% in bread does not decrease bread consumption or increase sodium intake by the choice of sandwich fillings. J Nutr 141(12):2249–2255
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