Quality Evolution of Raw Meat Under Hyperbaric Storage - Fatty Acids, Volatile Organic Compounds and Lipid Oxidation Profiles

AuthID
 P-00V-AE7
5
Author(s)
Document Type
Article
Year published
2021
Published
in FOOD BIOSCIENCE, ISSN: 2212-4292
Volume: 42, Pages: 101108 (12)
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Wos®
Scopus®
Crossref®5
Unpaywall®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85109079528
Unpaywall: 10.1016/j.fbio.2021.101108
Wos: WOS:000687299300005
Source Identifiers
ISSN: 2212-4292
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