Impact of Prior High-Pressure Processing on Lipid Damage and Volatile Amines Formation in Mackerel Muscle Subjected to Frozen Storage and Canning

AuthID
 P-00S-MF3
5
Author(s)
Prego, R
·
Fidalgo, LG
·
Vazquez, M
·
Aubourg, SP
Tipo de Documento
Article
Year published
2021
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 135, Páginas: 109957 (7)
Indexing
Wos®
Scopus®
Crossref®15
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85089678060
Wos: WOS:000599532000002
Source Identifiers
ISSN: 0023-6438
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