Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)-Reference-Cited by-同舟云学术

Effect of Single- and Two-Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Published:2015-04-16 Issue:5 Volume:80 Page:E1012-E1020
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Yifeng¹,Jiao Shunshan¹,Lian Zixuan¹,Deng Yun¹,Zhao Yanyun²

Affiliation:

1. Bor S. Luh Food Safety Center, Dept. of Food Science and Technology; Shanghai Jiao Tong Univ; 800 Dongchuang Road Shanghai 200240 China

2. Dept. of Food Science & Technology; Oregon State Univ; Corvallis Oreg. 97331 U.S.A

Publisher

Wiley

Subject

Food Science

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