Effect of high hydrostatic pressure treatment on the preservation of beef meat

Industrial and Engineering Chemistry Research

Volumn 51, Issue 17, 2012, Pages 5932-5938

  Sánchez Basurto, Beatriz E ^a   Ramírez Gilly, Mariana ^a   Tecante, Alberto ^a   Severiano Pérez, Patricia ^a   Wacher, Carmen ^a   Valdivia López, María A ^a  

^a UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

[No Author keywords available]

Indexed keywords

COLOR DEGRADATION; HIGH HYDROSTATIC PRESSURE; MESOPHILIC; PRESSURE TREATMENTS; SHELF LIFE; TIME-PERIODS; TREATMENT CONDITIONS; WATER HOLDING CAPACITY;

COLOR; HYDROSTATIC PRESSURE; TEXTURES;

MEATS;

EID: 84860467325     PISSN: 08885885     EISSN: 15205045     Source Type: Journal    
DOI: 10.1021/ie200930a     Document Type: Conference Paper

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