Work

Effects of high pressure processing on the physical properties of fish ham prepared with farmed meagre (Argyrosomus regius) with reduced use of microbial transglutaminase

Year: 2018

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2018.05.044

Authors: Ana Teresa Ribeiro, Miguel Elias, Bárbara Teixeira, Carla Pires, Ricardo Duarte, Jorge Alexandre Saraiva, Rogério Mendes

Institutions: University of Évora, Portuguese Sea and Atmosphere Institute, Universidade Politécnica de Santarém, University of Aveiro

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: bronze

Funders: Ministerio de Economía y Competitividad, Ministério da Educação e Ciência, Faculty of Science and Engineering, University of Manchester, Fundação para a Ciência e a Tecnologia, European Regional Development Fund, European Social Fund

Awards: G1168686462, G1212543052, G2673245850, G3345080168, G4622597867, G4788956773, Química Orgânica, Produtos Naturais e Agroalimentares, G6169753617

OpenAlex ID: W2803106153

FWCI: 0.899

Cites: 42

Cited by: 17

Related to: 10