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

AuthID
 P-00H-AE4
5
Author(s)
Vázquez, M
·
Torres, JA
·
Gallardo, JM
·
Aubourg, SP
Document Type
Article
Year published
2013
Published
in Innovative Food Science & Emerging Technologies, ISSN: 1466-8564
Volume: 18, Pages: 24-30
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Source Identifiers
ISSN: 1466-8564
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