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. 2003 Jul;69(7):4029–4036. doi: 10.1128/AEM.69.7.4029-4036.2003

FIG. 4.

FIG. 4.

Sensory profiles of vacuum-packed hot-smoked rainbow trout samples processed by heat treatments RWI ⧫, WII ▴, WIV ▵, and RWII ◊ (Table 2) and stored at 3°C for 3 days. Asterisks indicate that differences between products were significant (P < 0.01).