Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
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Title
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
Authors
Keywords
Pulsed electric field, Brine salting, Sea bass, Water distribution, LF-NMR
Journal
Innovative Food Science & Emerging Technologies
Volume 70, Issue -, Pages 102706
Publisher
Elsevier BV
Online
2021-05-06
DOI
10.1016/j.ifset.2021.102706
References
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- Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl
- (2007) Rune Larsen et al. FOOD CHEMISTRY
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