Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
- Vázquez, M.
- Torres, J.A.
- Gallardo, J.M.
- Saraiva, J.
- Aubourg, S.P.
Zeitschrift:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Datum der Publikation: 2013
Ausgabe: 18
Seiten: 24-30
Art: Artikel