High Pressure Processing of European Sea Bass (Dicentrarchus Labrax) Fillets and Tools for Flesh Quality and Shelf Life Monitoring

AuthID
 P-00Q-M1D
10
Author(s)
Tsironi, T
·
Dimopoulos, G
·
Santa, C
·
Document Type
Article
Year published
2019
Published
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 262, Pages: 83-91 (9)
Indexing
Wos®
Scopus®
Crossref®18
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85065992818
Wos: WOS:000477786100010
Source Identifiers
ISSN: 0260-8774
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