Published in
Elsevier, Innovative Food Science and Emerging Technologies, (18), p. 24-30, 2013
DOI: 10.1016/j.ifset.2012.12.005
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Lipid hydrolysis and oxidation development in frozen mackerel (Scomber scombrus): Effect of a high hydrostatic pressure pre-treatment
Journal article published in 2013 by
Manuel Vázquez,
J. Antonio Torres,
José M. Gallardo,
Jorge Saraiva 
,
Santiago P. Aubourg
,
Santiago P. Aubourg
This paper is available in a repository.
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