Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products
Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Leda Cristina Muzzi Cunha, Amauri Rosenthal, Rosires Deliza, Carlos Adam Conte‐Júnior
Topics & Concepts
ChewinessLightnessFood scienceTasteChemistryHydrostatic pressureSodiumFish <Actinopterygii>BiologyFisheryPhysicsOrganic chemistryThermodynamicsOpticsMeat and Animal Product QualityAquaculture Nutrition and GrowthBiochemical Analysis and Sensing Techniques