Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets
Author:
Affiliation:
1. Food Process Engineering, ONIRIS, Nantes, France
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
https://www.tandfonline.com/doi/pdf/10.1080/08957959.2017.1399372
Reference26 articles.
1. Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon
2. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon
3. Effect of high pressure processing and thermal treatment on quality of hilsa (Tenualosa ilisha) fillets during refrigerated storage
4. Effect of high pressure processing in the quality of sea bass (Dicentrarchus labrax) fillets: Pressurization rate, pressure level and holding time
5. Effect of High Pressure Treatment on the Quality of Rainbow Trout (Oncorhynchus mykiss) and Mahi Mahi (Coryphaena hippurus)
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