Effects of high pressure treatment on physicochemical characteristics of fresh oysters (Crassostrea gigas)

Author:

Cruz-Romero M,Smiddy M,Hill C,Kerry J.P,Kelly A.L

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 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. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

3. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

4. AOAC. (1999). Official methods of analysis of AOAC international. P., Cunniff, 16th edition, 5th revision. Maryland: AOAC International

5. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;Ashie;Food Research International,1996

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