Changes on Enzymatic Activity and on Sarcoplasmic and Myofibrillar Proteins of Frozen-Stored Hake (Merluccius Merluccius) Pre-Treated by High Pressure

AuthID
 P-00R-W3H
4
Author(s)
Fidalgo, LG
·
Aubourg, SP
·
V?zquez, M
Document Type
Article
Year published
2020
Published
in INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, ISSN: 0950-5423
Volume: 55, Issue: 5, Pages: 2041-2048 (8)
Indexing
Wos®
Scopus®
Crossref®5
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85081276079
Wos: WOS:000527845000022
Source Identifiers
ISSN: 0950-5423
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