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Application of high hydrostatic pressure on Pacific white shrimp ( Litopenaeus vannamei) pâté: Microbiological,

J A Ragazzo-Sánchez1, Q Gutiérrez-Sánchez1, J A Ramírez-de-León2

  • 11 Laboratorio Integral de Investigación en Alimentos, Instituto Tecnológico de Tepic, Tepic, México.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|August 17, 2018
PubMed

Keywords:
High hydrostatic pressuremicrobial inactivationqualityshrimp pâté

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