Impact of -2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon

Author: Midelet-Bourdin Graziella   Beaufort Annie   Leroi Françoise   Cardinal Mireille   Rudelle Sylvie   Leleu Guylaine   Copin Stephanie   Malle Andpierre  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.71, Iss.11, 2008-11, pp. : 2198-2207

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