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Effect of high pressure processing and cooking treatment on..:
Department of Food Science and Human Nutrition, Institute Food and Agricultural Sciences, P.O. Box 110370, University of Florida, Gainesville FL 32611, United States ( host institution )
;
Yagiz, Yavuz ( author )
;
Kristinsson, Hordur G. ( author )
...
Food Chemistry. , 2009
Link:
https://doi.org/10.1016/j.foodchem.2009.03.029
RT Journal T1
Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon
UL https://suche.suub.uni-bremen.de/peid=base-ftunivflorida:oai:ufdc:LS00518571_00001&Exemplar=1&LAN=DE A1 Department of Food Science and Human Nutrition, Institute Food and Agricultural Sciences, P.O. Box 110370, University of Florida, Gainesville FL 32611, United States ( host institution ) A1 Yagiz, Yavuz ( author ) A1 Kristinsson, Hordur G. ( author ) A1 Balaban, Murat O. ( author ) A1 Welt, Bruce A. ( author ) A1 Ralat, Maria ( author ) A1 Marshall, Maruice R. ( author ) PB Elsevier Ltd YR 2009 K1 HPP K1 Fatty acid profile K1 TBARS K1 TPA K1 Colour K1 Salmon JF Food Chemistry LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2009.03.029 DO https://doi.org/10.1016/j.foodchem.2009.03.029 SF ELIB - SuUB Bremen
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