Open AccessTHE USE OF HIGH PRESSURE WHILE STORING CHILLED FISH
Author(s) -
A.S. Romanova,
С.Л. Тихонов,
Н. В. Тихонова
Publication year - 2016
Publication title -
bulletin of the south ural state university series food and biotechnology
Language(s) - English
Resource type - Journals
eISSN - 2413-0559
pISSN - 2310-2748
DOI - 10.14529/food160303
Subject(s) - hydrostatic pressure , pascalization , food science , chemistry , organoleptic , shelf life , fish fillet , carp , fish <actinopterygii> , bighead carp , silver carp , fish products , high pressure , fish processing , fishery , biology , physics , engineering physics , engineering , thermodynamics
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