High pressure processing for the extension of Laminaria...

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Innovative Food Science & Emerging Technologies 2019 / 2

High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing

del Olmo, Ana, Picon, Antonia, Nuñez, Manuel
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Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.02.007
Date:
February, 2019
File:
PDF, 608 KB
english, 2019
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