Sous vide technology for convenience seafood products
The study was conducted to detect the presence of anaerobes and Listeria monocytogenes in minimally processed convenience seafood products in the market and to evaluate the effects of sous vide technology to the microbiological, physico-chemical and sensorial quality attributes of the selected seafo...
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| Médium: | Diplomová práce |
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Iloilo
University of the Philippines in the Visayas
2005.
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