Quality changes in high pressure processed cod, salmon and mackerel during storage
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference19 articles.
1. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon;Amanatidou;Innovative Food Science & Emerging Technologies,2000
2. Effects of high pressure on the myofibrillar proteins of cod and Turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999
3. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998
4. Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus);Aubourg;LWT – Food Science and Technology,2013
5. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012
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