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Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

by Dalsvåg, Hanne, Cropotova, Janna, Jambrak, Anet Režek, Janči, Tibor, Španěl, Patrik, Dryahina, Kseniya, Smith, David, Rustad, Turid
Published in ACS Food Science & Technology (2021)

Utjecaj različitih parametara sous-vide metode termičke obrade i hladnog skladištenja na promjene svojstava bakalara (Gadus morhua L.)

by Šepak, Andrea
Published 2019