Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C-Reference-Cited by-同舟云学术

Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

Published:2020-01 Issue: Volume:127 Page:108740
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Fidalgo Liliana G.^ORCID,Simões Mário M.Q.,Casal Susana^ORCID,Lopes-da-Silva José A.,Carta Ana Margarida Salgueiro,Delgadillo Ivonne^ORCID,Saraiva Jorge A.

Funder

University of Aveiro

Fundação para a Ciencia e Tecnologia/Ministério da Ciência e Tecnologia, Portugal

Fundo Europeu de Desenvolvimento Regional

Publisher

Elsevier BV

Subject

Food Science

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3. Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets;Arnaud;High Pressure Research,2018