Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method-Reference-Cited by-同舟云学术

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

Published:2005-01 Issue:1 Volume:16 Page:77-85
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

González-Fandos E.,Villarino-Rodrı́guez A.,Garcı́a-Linares M.C.,Garcı́a-Arias M.T.,Garcı́a-Fernández M.C.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

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2. AOAC (1975). In W. Horwitz (Ed.), Official Methods of Analysis. 12th edn. Ed Horwitz, W. Association of Official Analytical Chemist, Washington, DC

3. AOAC (1980). In W. Horwitz (Ed.), Official Methods of Analysis. 13th edn. Ed Horwitz, W. Association of Official Analytical Chemist, Washington, DC

4. AOAC (1984). In W. Horwitz (Ed.), Official Methods of Analysis. 14th edn. Ed Horwitz, W. Association of Official Analytical Chemist, Washington, DC

5. AOAC (1995). In W. Horwitz (Ed.), Official Methods of Analysis. 16th edn. Ed Horwitz, W. Association of Official Analytical Chemist, Washington, DC

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