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Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C

by Fidalgo, Liliana G., Simões, Mário M.Q., Casal, Susana, Lopes-da-Silva, José A., Carta, Ana Margarida Salgueiro, Delgadillo, Ivonne, Saraiva, Jorge A.
Published in Food Research International (2020)