Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 °C

Articles > Article · 2005

Authors: S. Cakli, B. Kilinc, Aslı CADUN YÜNLÜ, S. Tolasa

European Food Research and Technology, International, WoS, 2005, vol 222, pp 130-138

DOI: 10.1007/s00217-005-0117-8

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