High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing

Published 2019 View Full Article

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Title
High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing
Authors
Keywords
High pressure processing, Seaweed, Laminaria, Kombu, Salting, Freezing
Journal
Innovative Food Science & Emerging Technologies
Volume 52, Issue -, Pages 420-428
Publisher
Elsevier BV
Online
2019-02-14
DOI
10.1016/j.ifset.2019.02.007

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