Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

Food Control

Volumn 21, Issue 11, 2010, Pages 1530-1535

  Briones, Lorena S ^a   Reyes, Juan E ^a   Tabilo Munizaga, Gipsy E ^a   Pérez Won, Mario O ^b  

^a UNIVERSIDAD DEL BÍO BÍO   (Chile)

^b DEPARTAMENTO DE BIOLOGÍA   (Chile)

Author keywords

High pressure; Seafood; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); HALIOTIDAE; HALIOTIS RUFESCENS; ONCORHYNCHUS KISUTCH; PSEUDOMONAS; SHEWANELLA PUTREFACIENS;

EID: 77954625178     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.04.027     Document Type: Article

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