Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon - Archive ouverte HAL Access content directly
Journal Articles Food Control Year : 2014
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hal-02366318 , version 1 (15-11-2019)

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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, 2014, 44, pp.138-145. ⟨10.1016/j.foodcont.2014.03.052⟩. ⟨hal-02366318⟩
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