Moisés, S.G.; Guamis, B.; Roig-Sagués, A.X.; Codina-Torrella, I.; Hernández-Herrero, M.M.
Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth. Foods 2022, 11, 3969.
https://doi.org/10.3390/foods11243969
AMA Style
Moisés SG, Guamis B, Roig-Sagués AX, Codina-Torrella I, Hernández-Herrero MM.
Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth. Foods. 2022; 11(24):3969.
https://doi.org/10.3390/foods11243969
Chicago/Turabian Style
Moisés, Sonia Genuina, Buenaventura Guamis, Artur Xavier Roig-Sagués, Idoia Codina-Torrella, and Maria Manuela Hernández-Herrero.
2022. "Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth" Foods 11, no. 24: 3969.
https://doi.org/10.3390/foods11243969
APA Style
Moisés, S. G., Guamis, B., Roig-Sagués, A. X., Codina-Torrella, I., & Hernández-Herrero, M. M.
(2022). Effect of Ultra-High-Pressure Homogenization Processing on the Microbiological, Physicochemical, and Sensory Characteristics of Fish Broth. Foods, 11(24), 3969.
https://doi.org/10.3390/foods11243969