%0 Journal Article %1 Picart2005 %A Picart, L. %A Dumay, E. %A Guiraud, J. P. %A Cheftel, J. C. %D 2005 %J JOURNAL OF FOOD ENGINEERING %K imported %N 1 %P 43--56 %T Combined high pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua %V 68

@article{Picart2005, added-at = {2009-11-03T20:21:25.000+0100}, author = {Picart, L. and Dumay, E. and Guiraud, J. P. and Cheftel, J. C.}, biburl = {https://www.bibsonomy.org/bibtex/29d012419c0635f27ac9f5829cd8fa4c5/svance}, interhash = {7f30bf7bdff3463b8708b163ceecbf8a}, intrahash = {9d012419c0635f27ac9f5829cd8fa4c5}, journal = {JOURNAL OF FOOD ENGINEERING}, keywords = {imported}, month = May, number = 1, owner = {svance}, pages = {43--56}, timestamp = {2009-11-03T20:22:10.000+0100}, title = {Combined high pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua}, volume = 68, year = 2005 }