Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua
Laetitia Picart, Eliane Dumay, Joseph-Pierre Guiraud, Claude CheftelVolume:
68
Year:
2005
Language:
english
Pages:
14
DOI:
10.1016/j.jfoodeng.2004.05.047
File:
PDF, 1.19 MB
english, 2005