Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products

Título:

Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products

Autor:

Eliane Teixeira Mársico

Ano:

2021

DOI:

10.1016/j.ifset.2021.102710

Revista:

Innovative Food Science & Emerging Technologies

ISSN:

14668564

Home:

[doi:10.1016/j.ifset.2021.102710]

Idioma:

Inglês

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