Sous vide cook-chill mussel ( Mytilus galloprovincialis ): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

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Title
Sous vide cook-chill mussel ( Mytilus galloprovincialis ): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 91, Issue -, Pages 117-124
Publisher
Elsevier BV
Online
2017-12-09
DOI
10.1016/j.lwt.2017.12.005

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