Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

1. Pérez Alcalá, D.
2. Grande Burgos, M.J.
3. Rodríguez López, J.
4. Lucas, R.
5. Gálvez, A.
6. Pérez Pulido, R.

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DOI: 10.3390/FOODS12061206 GOOGLE SCHOLAR lock_openOpen access editor

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