(Q82776497)

English

Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon

scientific article published on 01 November 2008

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scholarly article

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19044261%20AND%20SRC:MED&resulttype=core&format=json

17 January 2020

Impact of -2 degrees C superchilling before refrigerated storage (4 and 8 degrees C) on the microbiological and sensory qualities of cold-smoked salmon (English)

1 reference

Europe PubMed Central

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:19044261%20AND%20SRC:MED&resulttype=core&format=json

17 January 2020

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author name string

Graziella Midelet-Bourdin

1

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17 January 2020

Annie Beaufort

2

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17 January 2020

Françoise Leroi

3

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17 January 2020

Mireille Cardinal

4

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17 January 2020

Sylvie Rudelle

5

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17 January 2020

Guylaine Leleu

6

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17 January 2020

Stephanie Copin

7

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17 January 2020

Pierre Malle

8

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17 January 2020

publication date

1 November 2008

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17 January 2020

Journal of Food Protection

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17 January 2020

71

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17 January 2020

11

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17 January 2020

2198-2207

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17 January 2020

Identifiers

10.4315/0362-028X-71.11.2198

1 reference

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17 January 2020

1 reference

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17 January 2020

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