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Physicochemical parameters, lipids stability, and volatiles profile of vacuum-packaged fresh Atlantic salmon (Salmo salar) loins preserved by hyperbaric storage at 10 °C.
Food Res Int. 2020 Jan;127:108740. doi: 10.1016/j.foodres.2019.108740. Epub 2019 Oct 14.
Food Res Int. 2020.
PMID: 31882080
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