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Bibliotecas | Instituto Politécnico de Castelo Branco
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Impact of -2ºC superchilling before refrigerated storage (4 and 8ºC) on the microbiological and sensory qualities of cold-smoked salmon See original record

Type
ANA
Title
Impact of -2ºC superchilling before refrigerated storage (4 and 8ºC) on the microbiological and sensory qualities of cold-smoked salmon
Contributor
Midelet-Bourdin, Graziella
Relation
Journal of food protection
Date
2008
Description
Contém referências bibliográficas
Language
eng
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