Physico-Chemical, biochemical and microbial changes in salted semipreserved cuttlefish (sepia officinalis) during processing steps and storage in optimal and abuse temperatures (simulating market conditions)

Tesi d’estudis: Tesi doctoral

Data del Ajut31 de gen. 2008
Idioma originalNo s'ha definit/desconegut
SupervisorM. Manuela Hernandez Herrero (Director/a)

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