Heir, E.; Jacobsen, M.; Gaarder, M.Ø.; Berget, I.; Dalgaard, P.; Jensen, M.R.; Holck, A.L.
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts. Foods 2022, 11, 1483.
https://doi.org/10.3390/foods11101483
AMA Style
Heir E, Jacobsen M, Gaarder MØ, Berget I, Dalgaard P, Jensen MR, Holck AL.
Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts. Foods. 2022; 11(10):1483.
https://doi.org/10.3390/foods11101483
Chicago/Turabian Style
Heir, Even, Maria Jacobsen, Mari Øvrum Gaarder, Ingunn Berget, Paw Dalgaard, Merete Rusås Jensen, and Askild L. Holck.
2022. "Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts" Foods 11, no. 10: 1483.
https://doi.org/10.3390/foods11101483
APA Style
Heir, E., Jacobsen, M., Gaarder, M. Ø., Berget, I., Dalgaard, P., Jensen, M. R., & Holck, A. L.
(2022). Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts. Foods, 11(10), 1483.
https://doi.org/10.3390/foods11101483