Microbial and Physicochemical Evolution During Hyperbaric Storage at Room Temperature of Fresh Atlantic Salmon (Salmo Salar)

AuthID
 P-00N-8NN
4
Author(s)
Fidalgo, LG
·
Lemos, AT
·
Tipo de Documento
Article
Year published
2018
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 45, Páginas: 264-272 (9)
Indexing
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Scopus®
Crossref®47
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85034587672
Wos: WOS:000425202600030
Source Identifiers
ISSN: 1466-8564
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