Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

  1. Méndez, L.
  2. Fidalgo, L.G.
  3. Pazos, M.
  4. Lavilla, M.
  5. Torres, J.A.
  6. Saraiva, J.A.
  7. Vázquez, M.
  8. Aubourg, S.P.
Aldizkaria:
Food and Bioprocess Technology

ISSN: 1935-5149 1935-5130

Argitalpen urtea: 2017

Alea: 10

Zenbakia: 2

Orrialdeak: 296-306

Mota: Artikulua

DOI: 10.1007/S11947-016-1815-X GOOGLE SCHOLAR

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