Impact of -2°C superchilling before refrigerated storage (4 and 8°C) on the microbiological and sensory qualities of cold-smoked salmon.

Author(s) : MIDELET-BOURDIN G., BEAUFORT A., LEROI F., et al.

Type of article: Article

Details

  • Original title: Impact of -2°C superchilling before refrigerated storage (4 and 8°C) on the microbiological and sensory qualities of cold-smoked salmon.
  • Record ID : 2009-0716
  • Languages: English
  • Source: Journal of Food Protection - vol. 71 - n. 11
  • Publication date: 2008/11

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