A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality-Reference-Cited by-同舟云学术

A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

Published:2019-09 Issue:3 Volume:39 Page:515-523
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

BONFIM Rosiane Costa¹,OLIVEIRA Fabiano Alves de²,GODOY Ronoel Luiz de Oliveira³,ROSENTHAL Amauri³

Affiliation:

1. Universidade Federal Rural do Rio de Janeiro, Brasil

2. Centro Federal de Educação Tecnológica, Brasil

3. Embrapa Agroindústria de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n3/0101-2061-cta-fst26918.pdf

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4. High pressure treatment of green mussel Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage;Bindu J.;Indian Journal of Fisheries,2015

5. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time;Briones-Labarca V.;Innovative Food Science & Emerging Technologies,2012

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