Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization

AuthID
 P-00W-6YG
10
Author(s)
Munoz, I
·
de Sousa, DAB
·
Guardia, MD
·
Rodriguez, CJ
·
Oliveira, H
·
Cabado, AG
Document Type
Article in Press
Year published
2022
Published
in FOOD AND BIOPROCESS TECHNOLOGY, ISSN: 1935-5130
Volume: 15, Issue: 4, Pages: 795-805 (11)
Indexing
Wos®
Scopus®
Crossref®18
Unpaywall®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85125205763
Unpaywall: 10.1007/s11947-022-02782-8
Wos: WOS:000761150300001
Source Identifiers
ISSN: 1935-5130
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