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

Publication date: Available online 18 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Leda Cristina Muzzi Cunha, Amauri Rosenthal, Rosires Deliza, Carlos Adam Conte-Junior

Source: Innovative Food Science and Emerging Technologies - May 19, 2021 Category: Food Science Source Type: research