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	1.	Microbial and sensory changes during refrigerated storage of desalted cod (Gadus morhua) preserved by combined methods. [electronic resource] by Fernández-Segovia, I Escriche, I Fuentes, A Serra, J A Producer: 20070604 In: International journal of food microbiology vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Effect of partial sodium replacement on physicochemical parameters of smoked sea bass during storage. [electronic resource] by Fuentes, A Fernández-Segovia, I Serra, J A Barat, J M Producer: 20120906 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 18 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of thyme and oregano essential oils on the shelf life of salmon and seaweed burgers. [electronic resource] by Dolea, D Rizo, A Fuentes, A Barat, J M Fernández-Segovia, I Producer: 20181015 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 24 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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