Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon-Reference-Cited by-同舟云学术

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Effect of high‐pressure treatment on microbial activity and lipid oxidation in chilled coho salmon

Published:2010-03 Issue:3 Volume:112 Page:362-372
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Aubourg Santiago P.¹,Tabilo‐Munizaga Gipsy²,Reyes Juan E.²,Rodríguez Alicia³,Pérez‐Won Mario⁴

Affiliation:

1. Food Technology Department, Instituto de Investigaciones Marinas (CSIC), Vigo, Spain

2. Food Engineering Department, Universidad de Bío‐Bío, Chillán, Chile

3. Food Science and Chemical Technology Department, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago, Chile

4. Food Engineering Department, Universidad de La Serena, La Serena, Chile

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900173

Reference40 articles.

1. Methods to evaluate fish freshness in research and industry

2. High-pressure processing of fish and fish products

3. High pressure processing of shellfish: A review of microbiological and other quality aspects

4. Chilled storage of high pressure and heat-induced gels of blue whithing (Micromesistius poutassou) muscle

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