| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9487246 | Food Control | 2005 | 9 Pages |
Abstract
This study emphasizes the importance of heat treatment and storage temperature in order to ensure the safety particularly in a fat fish, since fat can acts as a protecting agent in the heat resistance of microorganisms.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
E. González-Fandos, A. Villarino-RodrıÌguez, M.C. GarcıÌa-Linares, M.T. GarcıÌa-Arias, M.C. GarcıÌa-Fernández,