Order Article Reprints

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

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

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