Publikationen in Zusammenarbeit mit Forschern von AZTI Centro Tecnológico de Investigación Marina y Alimentaria (1)

2017

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

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306