Could Modifications of Processing Parameters Enhance the Growth and Selection of Lactic Acid Bacteria in Cold-Smoked Salmon to Improve Preservation by Natural Means?

AuthID
 P-004-94K
3
Author(s)
Tome, E
·
Document Type
Article
Year published
2007
Published
in JOURNAL OF FOOD PROTECTION, ISSN: 0362-028X
Volume: 70, Issue: 7, Pages: 1607-1614 (8)
Indexing
Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 17685332
Scopus: 2-s2.0-34447506545
Wos: WOS:000247849900008
Source Identifiers
ISSN: 0362-028X
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

footer slogan

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service