Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon-Reference-Cited by-同舟云学术

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Published:2009-10 Issue:4 Volume:116 Page:828-835
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yagiz Yavuz,Kristinsson Hordur G.,Balaban Murat O.,Welt Bruce A.,Ralat Maria,Marshall Maruice R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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