Microbial Activity Inhibition in Chilled Mackerel (Scomber Scombrus) by Employment of an Organic Acid-Icing System

  1. Sanjuás-Rey, M.
  2. Gallardo, J.M.
  3. Barros-Velázquez, J.
  4. Aubourg, S.P.
Revista:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Ano de publicación: 2012

Volume: 77

Número: 5

Tipo: Artigo

DOI: 10.1111/J.1750-3841.2012.02672.X GOOGLE SCHOLAR
Fonte de datos: Scopus