Modelling the effect of the temperature and carbon dioxide on the growth of spoilage bacteria in packed fish products

  1. Alfaro, B.
  2. Hernández, I.
  3. Le Marc, Y.
  4. Pin, C.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2013

Alea: 29

Zenbakia: 2

Orrialdeak: 429-437

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2012.05.046 GOOGLE SCHOLAR

Objetivos de desarrollo sostenible

Datuen iturria: Scopus