The effects of cooking salmon sous-vide on its antithrombotic properties, lipid profile and sensory characteristics
- Shane Redfern
- , Maria Dermiki
- , Shelley Fox
- , Ronan Lordan
- , Katie Shiels
- , Sushanta Kumar Saha
- , Alexandros Tsoupras
- , Ioannis Zabetakis
Research output: Contribution to journal › Article › peer-review
32
Citations
(Scopus)