Effect of high-pressure pretreatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus) Public Deposited

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This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Elsevier and can be found at:  http://www.journals.elsevier.com/lwt-food-science-and-technology/.

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  • Aubourg, S., Torres, J., Saraiva, J., Guerra-Rodriguez, E., & Vazquez, M. (2013). Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of atlantic mackerel (scomber scombrus). Lwt-Food Science and Technology, 53(1), 100-106. doi:10.1016/j.lwt.2013.01.028
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  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2013-07-23T17:25:04Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyEffectHighPressure.pdf: 475385 bytes, checksum: a42dccd2ac5b6246a50be6de95605bd5 (MD5)
  • description.provenance : Made available in DSpace on 2013-07-23T17:25:04Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyEffectHighPressure.pdf: 475385 bytes, checksum: a42dccd2ac5b6246a50be6de95605bd5 (MD5) Previous issue date: 2013-09
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2013-07-23T17:23:20Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyEffectHighPressure.pdf: 475385 bytes, checksum: a42dccd2ac5b6246a50be6de95605bd5 (MD5)

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