Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

Published 2009 View Full Article

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Title
Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 116, Issue 4, Pages 828-835
Publisher
Elsevier BV
Online
2009-03-15
DOI
10.1016/j.foodchem.2009.03.029

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