00771naa a2200253 a 450000100080000000500110000800800410001910000230006024501270008326000090021030000090021965000230022865000100025165300300026165300170029165300190030865300190032770000200034670000200036670000180038670000150040470000240041977300740044321346502021-09-22       2021    bl uuuu     u00u1 u    #d1 aMONTEIRO, M. L. G.  aApplication of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products.h[electronic resource]  c2021  a7 p.  aSensory evaluation  aPeixe  aHigh hydrostatic pressure  aNile tilapia  aSalt reduction  aUV-C Radiation1 aMÁRSICO, E. T.1 aCUNHA, L. C. M.1 aROSENTHAL, A.1 aDELIZA, R.1 aCONTE JUNIOR, C. A.  tInnovative Food Science & Emerging Technologiesgv. 71, 102710, 2021.