Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage

• Published in: Food Control
• Main Authors: Qi, Mengyuan, Yan, Haiyang, Zhang, Yan, Yuan, Yuan
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2022
• Subjects: Food Science; Biotechnology; Salmo salar
• Online Access: http://dx.doi.org/10.1016/j.foodcont.2022.108918; https://api.elsevier.com/content/article/PII:S0956713522001116?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0956713522001116?httpAccept=text/plain