Effect of high pressure on fish meat quality

标题

Effect of high pressure on fish meat quality – A review

作者

关键词

High hydrostatic pressure technology, Protein unfolding, Water holding capacity, Lipid oxidation, Protein oxidation, Meat discoloration, Hardness increase

出版物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 66, Issue -, Pages 1-19

出版商

Elsevier BV

发表日期

2017-05-18

DOI

10.1016/j.tifs.2017.04.014

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