Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning

Published 2020 View Full Article

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Title
Impact of prior high-pressure processing on lipid damage and volatile amines formation in mackerel muscle subjected to frozen storage and canning
Authors
Keywords
Canned mackerel, High-pressure processing, Frozen storage, Lipid damage, Volatile amines
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages 109957
Publisher
Elsevier BV
Online
2020-08-12
DOI
10.1016/j.lwt.2020.109957

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