Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage-Reference-Cited by-同舟云学术

Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

Published:2011-10 Issue:4 Volume:12 Page:451-455
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kamalakanth C.K.,Ginson J.,Bindu J.,Venkateswarlu R.,Das S.,Chauhan O.P.,Gopal T.K.S.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

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