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.
Zeitschrift:
Journal of Food Science

ISSN: 0022-1147,  1750-3841

Datum der Publikation: 2012

Ausgabe: 77

Nummer: 5

Art: Artikel

DOI: 10.1111/J.1750-3841.2012.02672.X GOOGLE SCHOLAR
Datenquelle: Scopus