HIGHLIGHTS
- who: Janna Cropotova from the Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Trondheim, Norway CIRI, Interdepartmental Centre of Industrial Agri-food Research, Alma Mater Studiorum University of Bologna, Campus of Food Science, Cesena, Italy have published the research work: The combined effect of pulsed electric field treatment and brine salting on changes in the oxidative stability of lipids and proteins and color characteristics of sea bass (Dicentrarchus labrax), in the Journal: (JOURNAL)
- what: The aim of this study was to investigate the combined effect of PEF-treatment and brine salting . . .
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