Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C
Published in: | Food Research International |
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Main Authors: | , , , , , , |
Other Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2020
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.foodres.2019.108740 https://api.elsevier.com/content/article/PII:S096399691930626X?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S096399691930626X?httpAccept=text/plain |
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