Lipid Hydrolysis and Oxidation Development in Frozen Mackerel (Scomber Scombrus): Effect of a High Hydrostatic Pressure Pre-Treatment

AuthID
 P-005-1RG
5
Author(s)
Vazquez, M
·
Document Type
Article
Year published
2013
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 18, Pages: 24-30 (7)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-84876723559
Wos: WOS:000319237000004
Source Identifiers
ISSN: 1466-8564
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