Pérez Alcalá, D.; Grande Burgos, M.J.; RodrÃguez López, J.; Lucas, R.; Gálvez, A.; Pérez Pulido, R.
Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods 2023, 12, 1206.
https://doi.org/10.3390/foods12061206
AMA Style
Pérez Alcalá D, Grande Burgos MJ, RodrÃguez López J, Lucas R, Gálvez A, Pérez Pulido R.
Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods. 2023; 12(6):1206.
https://doi.org/10.3390/foods12061206
Chicago/Turabian Style
Pérez Alcalá, Diego, MarÃa José Grande Burgos, Javier RodrÃguez López, Rosario Lucas, Antonio Gálvez, and Rubén Pérez Pulido.
2023. "Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod" Foods 12, no. 6: 1206.
https://doi.org/10.3390/foods12061206
APA Style
Pérez Alcalá, D., Grande Burgos, M. J., RodrÃguez López, J., Lucas, R., Gálvez, A., & Pérez Pulido, R.
(2023). Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod. Foods, 12(6), 1206.
https://doi.org/10.3390/foods12061206