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

标题
High pressure processing extend the shelf life of fresh salmon, cod and mackerel
作者
关键词
Microbiology, TBARS, pH, Acid phosphatase, HPP, Shelf life
出版物
FOOD CONTROL
Volume 70, Issue -, Pages 242-248
出版商
Elsevier BV
发表日期
2016-05-29
DOI
10.1016/j.foodcont.2016.05.045

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