Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing

Published 2016 View Full Article

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Title
Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing
Authors
Keywords
High-pressure, Sub-zero temperature, Pressure-shift freezing, Abalone, Quality
Journal
Innovative Food Science & Emerging Technologies
Volume 33, Issue -, Pages 19-25
Publisher
Elsevier BV
Online
2016-01-04
DOI
10.1016/j.ifset.2015.12.024

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