High Pressure Processing under Mild Conditions for Bacterial Mitigation and Shelf Life Extension of European Sea Bass Fillets
High pressure is an industrially established food preservation process applied for the minimal processing or cold pasteurization of chilled, fresh, or ready-to-eat products. This study aimed to quantify the effectiveness of high pressure on the inactivation of spoilage microflora and the shelf life...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
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| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/6/3845 |