The effects of superchilled storage at −2 °C on the microbiological and organoleptic properties of cold-smoked salmon before retail display

Autor:	Beaufort, A. a, ∗, 1, Cardinal, M. b, Le-Bail, A. c, 1, Midelet-Bourdin, G. d
Zdroj:	In International Journal of Refrigeration 2009 32(7):1850-1857
Databáze:	ScienceDirect
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect