Quality changes in high pressure processed cod, salmon and mackerel during storage

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Quality changes in high pressure processed cod, salmon and mackerel during storage
Authors
Keywords
Colour, Differential scanning calorimetry, Texture, Water holding capacity, Cod, Mackerel, Salmon
Journal
FOOD CONTROL
Volume 72, Issue -, Pages 90-96
Publisher
Elsevier BV
Online
2016-07-30
DOI
10.1016/j.foodcont.2016.07.037

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.