Microbial inactivation by pressure-shift freezing: effects...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2004 Vol. 37; Iss. 2

Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua

Laetitia Picart, Eliane Dumay, Joseph-Pierre Guiraud, J.Claude Cheftel
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Volume:
37
Year:
2004
Language:
english
DOI:
10.1016/j.lwt.2003.08.004
File:
PDF, 626 KB
english, 2004
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