MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF SOUS VIDE OR TRADITIONALLY PROCESSED FISH: INFLUENCE OF FAT CONTENT
M.C. GARCÍA-LINARES, E. GONZALEZ-FANDOS, M.C. GARCÍA-FERNÁNDEZ, M.T. GARCÍA-ARIASVolume:
27
Year:
2004
Language:
english
Pages:
17
DOI:
10.1111/j.1745-4557.2004.00676.x
File:
PDF, 397 KB
english, 2004