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Microbial activity inhibition in chilled mackerel (Scomber scombrus) by employment of an organic acid-icing system

Minia Sanjuás-Rey1, José M Gallardo, Jorge Barros-Velázquez

  • 1Dept. of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, Univ. of Santiago de Compostela, Lugo, Spain.

Journal of Food Science
|April 19, 2012
PubMed

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