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Title
Advances in High-Pressure Processing of Fish Muscles
Authors
Keywords
High pressure, Fish, Shelf life, Structure, Colour, Fish enzymes, Lipid oxidation, Myofibrillar proteins
Journal
Food Engineering Reviews
Volume 7, Issue 2, Pages 109-129
Publisher
Springer Nature
Online
2014-06-25
DOI
10.1007/s12393-014-9084-9
References
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