References

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Alizadeh E, Chapleau N, de Lamballerie-Anton M, Le Bail A. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science and Emerging Technologies. 2007;8:493–499.

Andrés A.I, Møller J.K.S, Adamsen C.E, Skibsted L.H. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour. European Food Research and Technology. 2004;219(3):205–210.

Andrés A.I, Adamsen C.E, Møller J.K.S, Ruiz J, Skibsted L.H. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative ...

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