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Journal: Foods, 2020
Volume: 9
Number: 273
Article:
Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life
Authors:
by
Mario Perez-Won, Roberto Lemus-Mondaca, Carolina Herrera-Lavados, Juan E. Reyes, Teresa Roco, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga and Santiago P. Aubourg
Link:
https://www.mdpi.com/2304-8158/9/3/273
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