Effect of High Pressure Processing in the Quality of Sea Bass (Dicentrarchus Labrax) Fillets: Pressurization Rate, Pressure Level and Holding Time

AuthID
 P-00G-GXN
8
Author(s)
Fidalgo, L
·
Document Type
Article in Press
Year published
2014
Published
in Innovative Food Science and Emerging Technologies, ISSN: 1466-8564
Volume: 22, Pages: 31-39
Indexing
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84891893533
Source Identifiers
ISSN: 1466-8564
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