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Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon

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https://hal-normandie-univ.archives-ouvertes.fr/hal-02366318
Contributor : Sylvie Chevalier <>
Submitted on : Friday, November 15, 2019 - 6:36:52 PM
Last modification on : Wednesday, June 24, 2020 - 4:19:41 PM

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I. Nicorescu, B. Nguyen, S. Chevalier, N. Orange. Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon. Food Control, Elsevier, 2014, 44, pp.138-145. ⟨10.1016/j.foodcont.2014.03.052⟩. ⟨hal-02366318⟩

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