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Publications by G. Midelet-Bourdin
The Effects of Superchilled Storage at −2°C on the Microbiological and Organoleptic Properties of Cold-Smoked Salmon Before Retail Display
International Journal of Refrigeration
Building
Construction
Mechanical Engineering
Related publications
The Impact of Chitosan-Divergicin Film on Growth of Listeria Monocytogenes in Cold-Smoked Salmon
Frontiers in Microbiology
Microbiology
The Effects of Essential Oils and Organic Acids on Microbiological and Physicochemical Properties of Whole Shrimps at Refrigerated Storage
Current Research in Nutrition and Food Science
Medicine
Food Science
The Organoleptic and Smoked Catfish Histology From Pre-Cooking
Jurnal Pengolahan Hasil Perikanan Indonesia
Effect of Smoking Duration on the Microbiological Quality of Cold-Smoked Atlantic Cod, Gadus Morhua (Linnaeus, 1758)
Journal of Fisheries and Aquatic Science
Animal Science
Zoology
Aquatic Science
Effects of Ripening Temperature on the Chemical and Microbiological Characteristics of Salmon Izushi
Nippon Suisan Gakkaishi
Aquatic Science
Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology
Storage Stability of Vacuum-Packaged Hotsmoked Rainbow Trout (Oncorhynchus Mykiss) Fillets: Organoleptic, Biochemical and Microbiological Aspects.
Journal of the Hellenic Veterinary Medical Society
Veterinary
Effects of Different Whey Protein Concentrate Coating on Selected Properties of Rainbow Trout (Oncorhynchus Mykiss) During Cold Storage (4°C)
International Journal of Food Properties
Food Science
Prediction Model of Microbiological and Organoleptic Indicators of Salads During Storage With the Processing by Extremely Low Frequency Electromagnetic Fields
BIO Web of Conferences
