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Cited article:

Method of fish quality preservation at deep handling of raw materials

Tatyana Boitsova, Natalia Dementieva, Olga Sakharova, Elena Fedoseeva, Valery Bogdanov

E3S Web Conf., 161 (2020) 01096

Published online: 2020-04-15

DOI: https://doi.org/10.1051/e3sconf/202016101096

This article has been cited by the following article(s):

Kinetic modelling of texture and colour changes in frozen fish: effect of high pressure processing as a pre-freezing treatment

Esther Guerra-Rodríguez, Patricia Cazón, Santiago P. Aubourg and Manuel Vázquez
Journal of Food Engineering 408 112866 (2026)
https://doi.org/10.1016/j.jfoodeng.2025.112866