Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1935-5149
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
-
online resource.
- Bibliographic citation
-
Effect of Vacuum Impregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets ; day:4 ; month:1 ; year:2023 ; pages:1-12
Food and bioprocess technology ; (4.1.2023), 1-12
- Creator
-
Bou, Ricard
Guerrero, Luis
López, Mariló
Claret, Anna
López-Mas, Laura
Castellari, Massimo
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1007/s11947-022-02980-4
- URN
-
urn:nbn:de:101:1-2023031322202000480608
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:56 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Bou, Ricard
- Guerrero, Luis
- López, Mariló
- Claret, Anna
- López-Mas, Laura
- Castellari, Massimo
- SpringerLink (Online service)
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