Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assur...

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Detalles Bibliográficos
Autores principales: Anjos, Liliana, Pinto, Patricia I.S., Tsironi, Theofania, Dimopoulos, George, Santos, Soraia, Santa, Cátia, Manadas, Bruno, Canario, Adelino, Taoukis, Petros, Power, Deborah M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6811897/
https://www.ncbi.nlm.nih.gov/pubmed/31667223
http://dx.doi.org/10.1016/j.dib.2019.104451

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6811897/
https://www.ncbi.nlm.nih.gov/pubmed/31667223
http://dx.doi.org/10.1016/j.dib.2019.104451

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