Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)
Sebastián Pizarro‐Oteíza, Vilbett Briones-Labarca, Mario Pérez‐Won, Elsa Uribe, Roberto Lemus‐Mondaca, Raúl Cañas-Sarazúa, Gipsy Tabilo‐Munizaga
Topics & Concepts
AbaloneHydrostatic pressureChemistryFood scienceChromatographyFisheryBiologyPhysicsThermodynamicsMeat and Animal Product QualityNanocomposite Films for Food PackagingProtein Hydrolysis and Bioactive Peptides