The impact of high-pressure processing treatment on microbial inactivation of seafood – a review
Seafood is categorized as high perishable food and commonly contaminated by foodborne pathogens such as bacteria and viruses. The heat processing treatment is usually applied to improve the quality and safety of seafood products and give detrimental impact to the sensory and nutritional quality. Hig...
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| Main Author: | |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/22679 |
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