Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting

Publication date: Available online 6 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa, Turid Rustad

Source: Innovative Food Science and Emerging Technologies - May 6, 2021 Category: Food Science Source Type: research