The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio.
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DOI: 10.1016/j.ijfoodmicro.2018.06.015
Abstract: Fish carpaccio is a ready-to-eat product with a very limited shelf life. In the present work, the use of high pressure treatment (HP) and/or antimicrobial edible film was studied in order to improve quality and… read more here.
Keywords: quality; use high; edible film; treatment ... See more keywords