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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
  • University of Limerick
  • Atlantic Technological University
  • St. Angela's Food Technology Centre
  • Technological University of the Shannon: Midland Midwest

Research output: Contribution to journal › Article › peer-review

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