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Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method
E. González-Fandos, A. Villarino-Rodrı́guez, M.C. Garcı́a-Linares, M.T. Garcı́a-Arias, M.C. Garcı́a-FernándezVolume:
16
Year:
2005
Language:
english
DOI:
10.1016/j.foodcont.2003.11.011
File:
PDF, 330 KB
english, 2005