High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets
Ioannis S. Boziaris, Foteini F. Parlapani, Christina A. Mireles DeWitt
Topics & Concepts
Listeria monocytogenesSalmonella entericaFood sciencePascalizationChemistrySalmonellaOdorFish <Actinopterygii>ListeriaFood preservationHigh pressureBiologyBacteriaFisheryOrganic chemistryGeneticsEngineeringEngineering physicsMeat and Animal Product QualityMicrobial Inactivation MethodsMicroencapsulation and Drying Processes