Food safety of salt-cured cod products : effects of salt-curing, rehydration and thermal treatment o - detaljert visning

Food safety of salt-cured cod products : effects of salt-curing, rehydration and thermal treatment on survival, growth and invasiveness of Listeria spp

Grete Lorentzen
Bok Engelsk 2010


Utgitt	[Tromsø] : University of Tromsø, Faculty of Biosciences, Fisheries and Economics : Norwegian College of Fishery Science , 2010
Omfang	1 b. (flere pag.) : ill.
Opplysninger	Delvis opptrykk av artikler. - Avhandling (ph.d.) - Universitetet i Tromsø, 2010
Dewey	664.94
ISBN	9788282660013