Transformation du poisson Le process sans décongélation de la Mer des Mascareignes
- Author
- GUILLERM, Virginie
- Source
Process (Cesson-Sévigné). 2009, Num 1260, pp 82-83, 2 p
- ISSN
- 0998-6650
- Scientific domain
- Food science technology
- Publisher
- Process, Cesson-Sévigné
- Publication country
- France
- Document type
- Article
- Language
- French
- Keyword (fr)
- Décongélation Espadon Pisces Qualité Température Thon Transformation c Asie Europe Ile Maurice Poisson comestible Vertebrata Iles Océan Indien
- Keyword (en)
- Thawing Swordfish Pisces Quality Temperature Tuna (Tunny fish) Transformation Asia Europe Mauritius island Edible fish Vertebrata Indian Ocean Islands
- Keyword (es)
- Descongelación Espadón Pisces Calidad Temperatura Atún Transformación Asia Europa Isla Mauricio Pescado comestible Vertebrata Islas Océano Indico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B06 Fish and seafood industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 21615495
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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