A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration

Food Science and Nutrition

Volumn 3, Issue 6, 2015, Pages 467-474

  Moreira, Sílvia A ^a   Fernandes, Pedro A R ^a   Duarte, Ricardo ^a   Santos, Diana I ^a   Fidalgo, Liliana G ^a   Santos, Mauro D ^a   Queirós, Rui P ^a   Delgadillo, Ivonne ^a   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

Author keywords

Food preservation; High pressure; Hyperbaric storage; Microbial loads; Refrigeration; Soup

Indexed keywords

EID: 84964478327     PISSN: None     EISSN: 20487177     Source Type: Journal    
DOI: 10.1002/fsn3.212     Document Type: Article

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