Combined high pressure–sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua
| Autor: | Picart, Laetitia, Dumay, Eliane, Guiraud, Joseph-Pierre, Cheftel, Claude * |
|---|---|
| Zdroj: | In Journal of Food Engineering 2005 68(1):43-56 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect