Low-Level Heat-Treatment To Extend Shelf-Life Of Fresh Fish

AuthID
 P-001-JSE
3
Author(s)
CAPELL, C
·
KIRBY, R
Tipo de Documento
Article
Year published
1994
Publicado
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 29, Número: 4, Páginas: 405-413 (9)
Indexing
Wos®
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0028156155
Wos: WOS:A1994PT07300004
Source Identifiers
ISSN: 0950-5423
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