Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Link
http://journal.pan.olsztyn.pl/pdf-186806-109409
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2. https://doi.org/10.1590/fst.32518
3. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2019
4. https://doi.org/10.1080/10408398.2017.1363712
5. Hyperbaric storage of food: Applications, challenges, and perspectives;Basso;Food Engineering Review,2022
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