Effects of newer slurry ice systems on the quality of aquatic food products: a comparative review versus flake-ice chilling methods

• Autores: Santiago Aubourg Martínez, Jorge Barros Velázquez, Carmen Piñeiro González
• Localización: Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST ), ISSN 0924-2244, Vol. 15, Nº. 12, 2004, págs. 575-582
• Idioma: inglés
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• Dialnet Métricas: 1 Cita