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.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2013

Volumen: 29

Número: 2

Pages: 429-437

Type: Article

DOI: 10.1016/J.FOODCONT.2012.05.046 GOOGLE SCHOLAR

Objectifs de Développement Durable

La source de données: Scopus