Application of the hazard analysis critical control point in salmon processed by the sous vide method

  1. García-Fernández, M.C.
  2. González Fandos, Elena
  3. Vázquez-Burguete, J.L.
Liburua:
Food Quality Management for East European Countries

Argitaletxea: Editura AcademicPres

ISBN: 973-7950-402

Argitalpen urtea: 2004

Orrialdeak: 235-243

Mota: Liburuko kapitulua

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