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Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method
E González-Fandos, M.C Garcı́a-Linares, A Villarino-Rodrı́guez, M.T Garcı́a-Arias, M.C Garcı́a-FernándezVolume:
21
Year:
2004
Language:
english
Pages:
9
DOI:
10.1016/s0740-0020(03)00053-4
File:
PDF, 199 KB
english, 2004