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April 3, 2024FoodsOpen Access

The Effect of Low Temperature Storage on the Lipid Quality of Fish, Either Alone or Combined with Alternative Preservation Technologies

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Authors

MSM.D. SuárezUniversity of AlmeríaMSM. I. Sáez-CasadoUniversity of AlmeríaTMT.F. Martı́nezUniversity of Almería

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Suárez et al. (2024) studied this question.

synapsesocial.com/papers/68e7079eb6db643587681f30https://doi.org/10.3390/foods13071097
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