Effects of newer slurry ice systems on the quality of aquatic food products: A comparative review versus flake-ice chilling methods

  1. Piñeiro, C.
  2. Barros-Velázquez, J.
  3. Aubourg, S.P.
Revista:
Trends in Food Science and Technology

ISSN: 0924-2244

Ano de publicación: 2004

Volume: 15

Número: 12

Páxinas: 575-582

Tipo: Artigo

DOI: 10.1016/J.TIFS.2004.09.005 GOOGLE SCHOLAR
Fonte de datos: Scopus