1. Quality characteristics of sous vide ready to eat seabream processed by high pressure. Issue 2 (December 2015) Authors: Espinosa, Miriam C.; Díaz, Pedro; Linares, M. Belén; Teruel, M. Rocío; Garrido, M. Dolores Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 64:Issue 2(2015:Dec.) Page Start: 657 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗