Cargando…
Effect of Single and Two-Cycles of High Hydrostatic Pressure Treatment on the Safety and Quality of Chicken Burgers
The aim of this study was to evaluate the effect of two cycles of high hydrostatic pressure (HHP) treatment on chicken burgers after storage at refrigeration (4 °C) for 15 days, in comparison with the application of a single cycle of high hydrostatic pressure treatment, as well as compared with non-...
| Autores principales: | , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10606788/ https://www.ncbi.nlm.nih.gov/pubmed/37893713 http://dx.doi.org/10.3390/foods12203820 |