Physicochemical Parameters, Lipids Stability, and Volatiles Profile of Vacuum-Packaged Fresh Atlantic Salmon (Salmo Salar) Loins Preserved by Hyperbaric Storage at 10 Degrees C

AuthID
 P-00R-BV9
7
Author(s)
Carta, AMS
·
Document Type
Article
Year published
2020
Published
in FOOD RESEARCH INTERNATIONAL, ISSN: 0963-9969
Volume: 127, Pages: 108740 (10)
Indexing
Wos®
Scopus®
Crossref®25
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 31882080
Scopus: 2-s2.0-85075038928
Wos: WOS:000509620100025
Source Identifiers
ISSN: 0963-9969
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