Preservative Effect of a Previous High-Pressure Treatment on the Chemical Changes Related to Quality Loss in Frozen Hake (Merluccius merluccius)
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DOI: 10.1007/s11947-017-2010-4
Abstract: The objective of this study was the quality loss inhibition of hake (Merluccius merluccius) during the frozen storage. For it, the effect of a previous high-pressure (HP) treatment (150–450 MPa for 2 min) was analysed throughout a… read more here.
Keywords: merluccius; effect; pressure treatment; quality loss ... See more keywords