Effect of hydrostatic pressure and holding time on...

Innovative Food Science & Emerging Technologies 2016 / 02 Vol. 33

Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp (Penaeus monodon)

Kaur, Barjinder Pal, Rao, P. Srinivasa, Nema, Prabhat K.
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Volume:
33
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2015.12.002
Date:
February, 2016
File:
PDF, 1.36 MB
english, 2016
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