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-6YG
10
Author(s)
Muñoz, I
·
de Sousa, DAB
·
Guardia, MD
·
Rodriguez, CJ
·
Oliveira, H
·
Marques, A
·
Cabado, AG
Tipo de Documento
Article
Year published
2022
Publicado
in Food and Bioprocess Technology, ISSN: 1935-5130
Volume: 15, Número: 4, Páginas: 795-805
Indexing
Scopus®
Crossref®6
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85125205763
Source Identifiers
ISSN: 1935-5130
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