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

Published 2019 View Full Article

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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
Innovative Food Science & Emerging Technologies
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-05-23
DOI
10.1016/j.ifset.2019.05.010

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