Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method
- 31 January 2005
- journal article
- research article
- Published by Elsevier BV in Food Control
- Vol. 16 (1), 77-85
- https://doi.org/10.1016/j.foodcont.2003.11.011
Abstract
No abstract availableKeywords
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