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

Published 2016 View Full Article

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Title
Impact of−2°C Superchilling before Refrigerated Storage (4 and 8°C) on the Microbiological and Sensory Qualities of Cold-Smoked Salmon
Authors
Keywords
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Journal
JOURNAL OF FOOD PROTECTION
Volume 71, Issue 11, Pages 2198-2207
Publisher
International Association for Food Protection
Online
2016-12-02
DOI
10.4315/0362-028x-71.11.2198
References
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