Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization

AuthID
 P-00W-8V8
10
Author(s)
Munoz, I
·
de Sousa, DAB
·
Guardia, MD
·
Rodriguez, CJ
·
Nunes, ML
·
Oliveira, H
·
Cunha, SC
·
Marques, A
·
Cabado, AG
Document Type
Article in Press
Year published
2022
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Indexing
Wos®
Unpaywall®
Google Scholar®
Publication Identifiers
Unpaywall: 10.1007/s11947-022-02782-8
Wos: WOS:000761150300001
Source Identifiers
ISSN: 1935-5130
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