High pressure processing extend the shelf life of milkfish flesh during refrigerated storage
Hsien‐Feng Kung, Chung‐Saint Lin, Su-Shing Liu, Chun-Yung Huang, Kuo-Hsun Chiu, Yi‐Chen Lee, Yung‐Hsiang Tsai
Topics & Concepts
FleshMilkfishChewinessFood sciencePascalizationChemistryShelf lifeFish <Actinopterygii>Bacterial growthHigh pressureFisheryAquacultureBiologyBacteriaEngineeringGeneticsEngineering physicsPolyamine Metabolism and ApplicationsMicrobial Inactivation MethodsMeat and Animal Product Quality