Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Food Chemistry 116 (2009) 828-835. doi:10.1016/j.foodchem.2009.03.029 2016-03-04T18:47:27Z

Bibliographic Details
Published in:Food Chemistry
Main Authors: Department of Food Science and Human Nutrition, Institute Food and Agricultural Sciences, P.O. Box 110370, University of Florida, Gainesville FL 32611, United States ( host institution ), Yagiz, Yavuz ( author ), Kristinsson, Hordur G. ( author ), Balaban, Murat O. ( author ), Welt, Bruce A. ( author ), Ralat, Maria ( author ), Marshall, Maruice R. ( author )
Format: Text
Language:English
Published: Elsevier Ltd 2009
Subjects:
HPP
Fatty acid profile
TBARS
TPA
Colour
Salmon
Atlantic salmon
Online Access:https://doi.org/10.1016/j.foodchem.2009.03.029
http://ufdc.ufl.edu/LS00518571/00001
Description
Summary:Food Chemistry 116 (2009) 828-835. doi:10.1016/j.foodchem.2009.03.029 2016-03-04T18:47:27Z

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