Effect of high hydrostatic pressure (HHP) processing on organoleptic properties and shelf life of fish salad with mayonnaise
Salamon, B., Tóth, A., Palotás, P., Südi, G., Csehi, B., Németh, Cs., Friedrich, L.Volume:
45
Language:
english
Journal:
Acta Alimentaria
DOI:
10.1556/066.2016.45.4.13
Date:
December, 2016
File:
PDF, 175 KB
english, 2016