Effect of supercritical CO(2) plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince.
- DOI
- 10.1016/j.foodchem.2020.127385
- Published
- 2020 Dec 1
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2020.127385,
title = {Effect of supercritical CO(2) plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince.},
author = {Damerau A and Kakko T and Tian Y and Tuomasjukka S and Sandell M and Hopia A and Yang B},
year = {2020},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2020.127385},
url = {https://doi.org/10.1016/j.foodchem.2020.127385}
}RIS
TY - JOUR TI - Effect of supercritical CO(2) plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince. AU - Damerau A AU - Kakko T AU - Tian Y AU - Tuomasjukka S AU - Sandell M AU - Hopia A AU - Yang B PY - 2020 JO - Food chemistry DO - 10.1016/j.foodchem.2020.127385 UR - https://doi.org/10.1016/j.foodchem.2020.127385 ER -
APA
A, D., T, K., Y, T., S, T., M, S., A, H., & B, Y. (2020). Effect of supercritical CO(2) plant extract and berry press cakes on stability and consumer acceptance of frozen Baltic herring (Clupea harengus membras) mince.. Food chemistry. https://doi.org/10.1016/j.foodchem.2020.127385
Source records
- pubmed · retrieved 2026-09-26T16:19:47.334Z