Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)

Bibliographic Details
Published in:Food and Bioproducts Processing
Main Authors: Olivares, Javier, Nuñez, Helena, Ramírez, Cristian, Jaques, Aldonza, Pinto, Marlene, Fuentes, Lida, Almonacid, Sergio, Vega-Castro, Oscar, Simpson, Ricardo
Other Authors: Fondo Nacional de Desarrollo Científico y Tecnológico
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2021
Subjects:
General Chemical Engineering
Biochemistry
Food Science
Biotechnology
Atlantic salmon
Salmo salar
Online Access:http://dx.doi.org/10.1016/j.fbp.2020.10.014
https://api.elsevier.com/content/article/PII:S0960308520305411?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0960308520305411?httpAccept=text/plain
id crelsevierbv:10.1016/j.fbp.2020.10.014
record_format openpolar
spelling crelsevierbv:10.1016/j.fbp.2020.10.014 2023-05-15T15:29:47+02:00 Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar) Olivares, Javier Nuñez, Helena Ramírez, Cristian Jaques, Aldonza Pinto, Marlene Fuentes, Lida Almonacid, Sergio Vega-Castro, Oscar Simpson, Ricardo Fondo Nacional de Desarrollo Científico y Tecnológico 2021 http://dx.doi.org/10.1016/j.fbp.2020.10.014 https://api.elsevier.com/content/article/PII:S0960308520305411?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S0960308520305411?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ Food and Bioproducts Processing volume 125, page 105-112 ISSN 0960-3085 General Chemical Engineering Biochemistry Food Science Biotechnology journal-article 2021 crelsevierbv https://doi.org/10.1016/j.fbp.2020.10.014 2022-11-29T10:43:49Z Article in Journal/Newspaper Atlantic salmon Salmo salar ScienceDirect (Elsevier - via Crossref) Food and Bioproducts Processing 125 105 112
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic General Chemical Engineering
Biochemistry
Food Science
Biotechnology
spellingShingle General Chemical Engineering
Biochemistry
Food Science
Biotechnology
Olivares, Javier
Nuñez, Helena
Ramírez, Cristian
Jaques, Aldonza
Pinto, Marlene
Fuentes, Lida
Almonacid, Sergio
Vega-Castro, Oscar
Simpson, Ricardo
Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
topic_facet General Chemical Engineering
Biochemistry
Food Science
Biotechnology
author2 Fondo Nacional de Desarrollo Científico y Tecnológico
format Article in Journal/Newspaper
author Olivares, Javier
Nuñez, Helena
Ramírez, Cristian
Jaques, Aldonza
Pinto, Marlene
Fuentes, Lida
Almonacid, Sergio
Vega-Castro, Oscar
Simpson, Ricardo
author_facet Olivares, Javier
Nuñez, Helena
Ramírez, Cristian
Jaques, Aldonza
Pinto, Marlene
Fuentes, Lida
Almonacid, Sergio
Vega-Castro, Oscar
Simpson, Ricardo
author_sort Olivares, Javier
title Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
title_short Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
title_full Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
title_fullStr Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
title_full_unstemmed Application of moderate electric fields and CO2-laser microperforations for the acceleration of the salting process of Atlantic salmon (Salmo salar)
title_sort application of moderate electric fields and co2-laser microperforations for the acceleration of the salting process of atlantic salmon (salmo salar)
publisher Elsevier BV
publishDate 2021
url http://dx.doi.org/10.1016/j.fbp.2020.10.014
https://api.elsevier.com/content/article/PII:S0960308520305411?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0960308520305411?httpAccept=text/plain
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Food and Bioproducts Processing
volume 125, page 105-112
ISSN 0960-3085
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
op_doi https://doi.org/10.1016/j.fbp.2020.10.014
container_title Food and Bioproducts Processing
container_volume 125
container_start_page 105
op_container_end_page 112
_version_ 1766360213644902400

Similar Items