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High-pressure treated shrimp cream: microbiological, chemical and sensorial shelf-life evalutation at refrigeration temperature
Gola, S.; Maggi, A.; Carpi, G.; Pirazzoli, P.; Incerti, I.; Rovere, P. (1997). High-pressure treated shrimp cream: microbiological, chemical and sensorial shelf-life evalutation at refrigeration temperature, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 127-135
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  

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Authors  Top 
  • Gola, S.
  • Maggi, A.
  • Carpi, G.
  • Pirazzoli, P.
  • Incerti, I.
  • Rovere, P.

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