Author:
Briones Lorena S.,Reyes Juan E.,Tabilo-Munizaga Gipsy E.,Pérez-Won Mario O.
Subject
Food Science,Biotechnology
Reference34 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 and Emerging Technologies,2000
2. Effect of high pressure treatment on microbial activity and lipid oxidation in chilled salmon (Oncorhynchus kisutch);Aubourg;European Journal of Lipid Science and Technology,2010
3. Bacterial growth during chilled storage of pressure-treated minced meat;Carlez;Lebensmittel-wissenschaft und technologie,1994
4. Effects of high pressure treatment (100–200MPa) at low temperature on turbot (Scophthalmus maximus) muscle;Chevalier;Food Research International,2001
5. A novel approach for calculating shelf life of minimally processed vegetables;Corbo;International Journal of Food Microbiology,2006