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New Research: Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes #Sustainable #FoodSystems https://t.co/6zLBK6ijk7
New Research: Creating added-value filet product from rainbow trout (Oncorhynchus mykiss) by salting and smoking method: physicochemical and textural attributes #Sustainable #FoodSystems https://t.co/6zLBK6ijk7