High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets

Title
High pressure processing on microbial inactivation, quality parameters and nutritional quality indices of mackerel fillets
Authors
Keywords
Mackerel fillets, High pressure processing, Microbial inactivation, Colour, Texture, Nutritional quality
Journal
Publisher
Elsevier BV
Online
2019-05-23
DOI
10.1016/j.ifset.2019.05.010

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