Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure treatment on physical parameters, ultrastructure and shelf life of pre- and post-rigor mortis palm ruff (Seriolella violacea) under chilled storage

Published:2018-06 Issue: Volume:108 Page:192-202
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Roco Teresa,Torres María José,Briones-Labarca Vilbett,Reyes Juan Esteban,Tabilo-Munizaga Gipsy,Stucken Karina,Lemus-Mondaca Roberto^ORCID,Pérez-Won Mario

Funder

FONDECYT

Publisher

Elsevier BV

Subject

Food Science

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