Determination of shelf life of sous vide salmon (salmo salard) based on sensory attributes

  1. Díaz, P.
  2. Nieto, G.
  3. Bañón, S.
  4. Garrido, M.D.
Aldizkaria:
Journal of Food Science

ISSN: 0022-1147

Argitalpen urtea: 2009

Alea: 74

Zenbakia: 8

Mota: Artikulua

DOI: 10.1111/J.1750-3841.2009.01317.X GOOGLE SCHOLAR
Datuen iturria: Scopus