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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2023

Alea: 12

Zenbakia: 6

Mota: Artikulua

DOI: 10.3390/FOODS12061206 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus