Preservation and shelf-life extension of shrimps and clams by high hydrostatic pressure
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01628.x/fullpdf
Reference46 articles.
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2. Assessment of shelf life of fresh water prawns stored at 0 °C;Angel;Journal of Food Science,1979
3. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998
4. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices;Bayındırlı;Journal of Food Control,2006
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