The experiment reported here is a part of a project financially supported by the European Community (DESCOD FAIR 98-4179), which the authors gratefully acknowledge. We would like to thank the Foreign Language Coordination Office at the Polytechnic Univ. of Valencia for their help in revising this paper.
Improvement in the Microbiological Quality of Ready-To-Use Desalted Cod
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2553–2557, October 2003
How to Cite
Fernández-Segovia, I., Garrigues, R., Carot, J.M. and Escriche, I. (2003), Improvement in the Microbiological Quality of Ready-To-Use Desalted Cod. Journal of Food Science, 68: 2553–2557. doi: 10.1111/j.1365-2621.2003.tb07060.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- MS 20030225 Accepted 4/25/03, Revised 5/27/03, Submitted 5/5/03.
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