Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat

AuthID
 P-00T-0VA
7
Author(s)
Santos, MD
·
Matos, G
·
Pinto, CA
·
Carta, AS
·
Tipo de Documento
Article in Press
Year published
2020
Publicado
in FOOD ENGINEERING REVIEWS, ISSN: 1866-7910
Volume: 13, Número: 3, Páginas: 642-650 (9)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85095606003
Wos: WOS:000587268400001
Source Identifiers
ISSN: 1866-7910
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