Use of hyperbaric oxygen to extend the shelf-life of cold - stored seabream (Chrysophrys aurata)
Vareltzis, K.; Soultus, N.; Ambrosiadis, J.; Arsenos, G. (1997). Use of hyperbaric oxygen to extend the shelf-life of cold - stored seabream (Chrysophrys aurata), in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 231-244
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., meer
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, meer
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