High pressure technology as a tool to obtain high quality carpaccio and carpaccio-like products from fish

  1. Gómez-Estaca, J.
  2. López-Caballero, M.E.
  3. Gómez-Guillén, M.C.
  4. López de Lacey, A.
  5. Montero, P.
Zeitschrift:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Datum der Publikation: 2009

Ausgabe: 10

Nummer: 2

Seiten: 148-154

Art: Artikel

DOI: 10.1016/J.IFSET.2008.10.006 GOOGLE SCHOLAR
Datenquelle: Scopus