Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C
Author:
Funder
University of Aveiro
Fundação para a Ciencia e Tecnologia/Ministério da Ciência e Tecnologia, Portugal
Fundo Europeu de Desenvolvimento Regional
Publisher
Elsevier BV
Subject
Food Science
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