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Bibliotecas | Instituto Politécnico de Castelo Branco
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Psychrotrophic lactic acid bacteria used to improve the safety and quality of Vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon See original record

Type
ANA
Title
Psychrotrophic lactic acid bacteria used to improve the safety and quality of Vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon
Contributor
Matamoros, S.
Relation
Journal of food protection
Date
2009
Description
Contém referências bibliográficas
Language
eng
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