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

AuthID
 P-009-3S5
8
Author(s)
Document Type
Article
Year published
2014
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 22, Pages: 31-39 (9)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84897052932
Wos: WOS:000335108700004
Source Identifiers
ISSN: 1466-8564
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service