Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers

par Dolea, D
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2018)

Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage

par Fuentes, A
Publié dans: Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2012)