Quality characteristics of sous vide ready to eat seabream processed by high pressure
| Autor: | Espinosa, Miriam C., Díaz, Pedro, Linares, M. Belén, Teruel, M. Rocío, Garrido, M. Dolores |
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| Zdroj: | In LWT - Food Science and Technology December 2015 64(2):657-662 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
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Full Text from ScienceDirect