Use of high pressure steam and addition of herbs to cooking water and their effects on mussel shelf-life quality
O'Gorman, N.M.; Kerry, J.P.; Buckley, D.J.; O'Connor, T.P.; Fitzgerald, R.G. (2001). Use of high pressure steam and addition of herbs to cooking water and their effects on mussel shelf-life quality, in: Kestin, S.C. et al. Farmed fish quality. pp. 397-397
In: Kestin, S.C. et al. (2001). Farmed fish quality. First edition. Blackwel Science Ltd.: Bristol. ISBN 0-85238-260-X. 430 pp., more
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