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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

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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