Shane Redfern, Maria Dermiki, Shelley Fox, Ronan Lordan, Katie Shiels, Sushanta Kumar Saha, Alexandros Tsoupras, Ioannis Zabetakis

2021

January

Food Research International

The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics

In Press

139

10.1016/j.foodres.2020.109976