Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment

  1. Vázquez, M.
  2. Torres, J.A.
  3. Gallardo, J.M.
  4. Saraiva, J.
  5. Aubourg, S.P.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Ano de publicación: 2013

Volume: 18

Páxinas: 24-30

Tipo: Artigo

DOI: 10.1016/J.IFSET.2012.12.005 GOOGLE SCHOLAR

Obxectivos de Desenvolvemento Sustentable

Fonte de datos: Scopus