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