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)
Tipo de Documento
Article
Year published
2014
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 22, Páginas: 31-39 (9)
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Publication Identifiers
SCOPUS: 2-s2.0-84897052932
Wos: WOS:000335108700004
Source Identifiers
ISSN: 1466-8564
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