26 Apr 2024 21:47:27

Articles (1)

Leroi Francoise, Joffraud Jean-Jacques, Chevalier Frederique (2000). Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5 degrees C as estimated by the factorial design method. Journal Of Food Protection, 63(4), 502-508. Publisher's official version : https://doi.org/10.4315/0362-028X-63.4.502 , Open Access version : https://archimer.ifremer.fr/doc/00000/10553/