Investigating the microbial inactivation effect of low temperature high pressure carbon dioxide and its application in frozen prawn (Penaeus vannamei)

During the pandemic of coronavirus disease 2019, the fact that frozen foods can carry the relevant virus raises concerns about the microbial safety of cold-chain foods. As a non-thermal processing technology, high pressure carbon dioxide (HPCD) is a potential method to reduce microbial load on cold-...

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Detalles Bibliográficos
Autores principales: Lian, Zimeng, Yang, Dong, Wang, Yongtao, Zhao, Liang, Rao, Lei, Liao, Xiaojun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier Ltd. 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9512252/
https://www.ncbi.nlm.nih.gov/pubmed/36186659
http://dx.doi.org/10.1016/j.foodcont.2022.109401

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9512252/
https://www.ncbi.nlm.nih.gov/pubmed/36186659
http://dx.doi.org/10.1016/j.foodcont.2022.109401

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