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Application of high‐pressure assisted thermal processing (P..:
Puértolas, Eduardo
;
Álvarez‐Sabatel, Saioa
;
Montes, Paula
Journal of the Science of Food and Agriculture. 102 (2022) 14 - p. 6464-6469 , 2022
Link:
https://doi.org/10.1002/jsfa.12013
RT Journal T1 <Title>Application of high‐pressure assisted thermal processing (PATP) at pilot scale for replacing conventional maturation and thermal cooking in whiteleg shrimp (Litopenaeus vannamei)</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_jsfa.12013&Exemplar=1&LAN=DE A1 Puértolas, Eduardo A1 Álvarez‐Sabatel, Saioa A1 Montes, Paula PB Wiley YR 2022 SN 0022-5142 SN 1097-0010 JF Journal of the Science of Food and Agriculture VO 102 IS 14 SP 6464 OP 6469 LK http://dx.doi.org/https://doi.org/10.1002/jsfa.12013 DO https://doi.org/10.1002/jsfa.12013 SF ELIB - SuUB Bremen
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