Cite
HARVARD Citation
Espinosa, M. et al. (n.d.). Quality characteristics of sous vide ready to eat seabream processed by high pressure. Lebensmittel-Wissenschaft + Technologie =. 64 (2), pp. 657-662. [Online].
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Espinosa, M. et al. (n.d.). Quality characteristics of sous vide ready to eat seabream processed by high pressure. Lebensmittel-Wissenschaft + Technologie =. 64 (2), pp. 657-662. [Online].