TY  - CONF
  - Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L.
  - Workshop for industry on ‘High pressure processing of shellfish to increase quality and safety’
  - Comparison of effects of high-pressure processing and pasteurization on quality and shelf life of in-shell oysters
  - University College Cork, Ireland
  - Oral Presentation
  - 2004
  - ()
  - 0
  - 09-JUN-04
  - 09-JUN-04
DA  - 2004/NaN
ER  - 

@unpublished{V268806005,
   = {Cruz-Romero, M., Smiddy, M., Kerry, J.P., Hill, C. and Kelly, A.L.},
   = {Workshop for industry on ‘High pressure processing of shellfish to increase quality and safety’},
   = {{Comparison of effects of high-pressure processing and pasteurization on quality and shelf life of in-shell oysters}},
   = {University College Cork, Ireland},
   = {Oral Presentation},
   = {2004},
   = {()},
   = {0},
  month = {Jun},
   = {09-JUN-04},
  source = {IRIS}
}