Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua
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%0 Journal Article
%1 Picart2004
%A Picart, L.
%A Dumay, E.
%A Guiraud, J. P.
%A Cheftel, J. C.
%D 2004
%J LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
%K imported
%N 2
%P 227--238
%T Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua
%V 37
@article{Picart2004,
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/2a1e1b89030078b056be648596e80c0b5/svance},
interhash = {e195265a9ce30e8c37ab049d371f87a3},
intrahash = {a1e1b89030078b056be648596e80c0b5},
journal = {LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY},
keywords = {imported},
number = 2,
owner = {svance},
pages = {227--238},
timestamp = {2009-11-03T20:22:10.000+0100},
title = {Microbial inactivation by pressure-shift freezing: effects on smoked salmon mince inoculated with Pseudomonas fluorescens, Micrococcus luteus and Listeria innocua},
volume = 37,
year = 2004
}