Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different...

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Detalles Bibliográficos
Autores principales: Kantono, Kevin, Hamid, Nazimah, Oey, Indrawati, Wu, Yan Chao, Ma, Qianli, Farouk, Mustafa, Chadha, Diksha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601600/
https://www.ncbi.nlm.nih.gov/pubmed/33053733
http://dx.doi.org/10.3390/foods9101444

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601600/
https://www.ncbi.nlm.nih.gov/pubmed/33053733
http://dx.doi.org/10.3390/foods9101444

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