Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

High hydrostatic pressure (HP) is a promising method to improve the microbiological quality of sous-vide foods. Monitoring the composition and behavior of the microbial communities in foods is of most importance for the production of high-quality and safe products. High-throughput sequencing (HTS) p...

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Detalles Bibliográficos
Autores principales: Pérez Alcalá, Diego, Grande Burgos, María José, Rodríguez López, Javier, Lucas, Rosario, Gálvez, Antonio, Pérez Pulido, Rubén
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047930/
https://www.ncbi.nlm.nih.gov/pubmed/36981133
http://dx.doi.org/10.3390/foods12061206

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047930/
https://www.ncbi.nlm.nih.gov/pubmed/36981133
http://dx.doi.org/10.3390/foods12061206

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