MARTINEZ, O.; SALMERÓN, J.; GUILLÉN, M. D.; CASAS, C. Characteristics of dry- and brine-salted salmon later treated with liquid smoke flavouring. Agricultural and Food Science, [S. l.], v. 20, n. 3, p. 217–227, 2011. DOI: 10.2137/145960611797471543. Disponível em: https://journal.fi/afs/article/view/6020. Acesso em: 25 nov. 2024.