Article
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES  (2020)

Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)

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Título de la Revista: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2020
Página de inicio: 102451
URL: https://doi.org/10.1016/j.ifset.2020.102451
DOI:

https://doi.org/10.1016/j.ifset.2020.102451
Notas: ISI, SCOPUS