Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

Citation
Méndez, L., Fidalgo, L. G., Pazos, M., Lavilla, M., Torres, J. A., Saraiva, J. A., Vázquez, M., & Aubourg, S. P. (2016). Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions. Food and Bioprocess Technology, 10(2), 296–306. https://doi.org/10.1007/s11947-016-1815-x
DOI:
DOI: 10.1007/s11947-016-1815-x
Year of publication:
2017
Authors participating in BCBHub:
Manuel Pazos Palmeiro