Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar) - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Chemistry Year : 2022

Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar)

Camille Renaud
  • Function : Author
Marie de Lamballerie
Claire Guyon
Thierry Astruc
Laurence Pottier
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hal-03352818 , version 1 (22-08-2023)

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Camille Renaud, Marie de Lamballerie, Claire Guyon, Thierry Astruc, Annie Venien, et al.. Effects of high-pressure treatment on the muscle structure of salmon (Salmo salar). Food Chemistry, 2022, 367, pp.130721. ⟨10.1016/j.foodchem.2021.130721⟩. ⟨hal-03352818⟩

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