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Comparison of Different Technologies (Conventional Thermal Processing, Radiofrequency Heating and High-Pressure Processing) in Combination with Thermal Solar Energy for High Quality and Sustainable Fish Soup Pasteurization

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Authors
Muñoz I., de Sousa D.A.B., Guardia M.D., Rodriguez C.J., Nunes M.L., Oliveira H., Cunha S.C., Casal S., Marques A., Cabado A.G.
Date
2022-04-01
Source
Food and Bioprocess Technology
DOI
https://doi.org/10.1007/s11947-022-02782-8
EID
2-s2.0-85125205763