High pressure processing extend the shelf life of fresh salmon, cod and mackerel

Published 2016 View Full Article

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Title
High pressure processing extend the shelf life of fresh salmon, cod and mackerel
Authors
Keywords
Microbiology, TBARS, pH, Acid phosphatase, HPP, Shelf life
Journal
FOOD CONTROL
Volume 70, Issue -, Pages 242-248
Publisher
Elsevier BV
Online
2016-05-29
DOI
10.1016/j.foodcont.2016.05.045

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