High pressure processing extend the shelf life of fresh salmon, cod and mackerel-Reference-Cited by-同舟云学术

High pressure processing extend the shelf life of fresh salmon, cod and mackerel

Published:2016-12 Issue: Volume:70 Page:242-248
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Rode Tone Mari,Hovda Maria Befring

Funder

The Norconserv Foundation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference34 articles.

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3. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

4. Effect of high-pressure treatment on microbial activity and lipid oxidation in chilled coho salmon;Aubourg;European Journal of Lipid Science and Technology,2010

5. A rapid method for total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry Physiology,1959

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