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Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

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[Microbiological controls and control points in a hake fillets manufacturing process for exportation]

S Estevao Belchior1, O H Pucci

  • 1Centro de Estudios e Investigaciones en Microbiología Aplicada (C.E.I.M.A.), Facultad de Ciencias Naturales, Universidad Nacional de la Patagonia San Juan Bosco, Comodoro Rivadavia, Chubut, Argentina.

Archivos Latinoamericanos De Nutricion
|October 26, 2000
PubMed

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