Article ISI SCOPUS
Innovative Food Science & Emerging Technologies  (2012)

Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

Briones-Labarca, V; Pérez-Won, M; Zamarca M.; Tabilo-Munizaga, G

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Título según WOS: Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Título según SCOPUS: Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time
Título de la Revista: Innovative Food Science & Emerging Technologies
Volumen: 13
Número: JANUARY
Editorial: Elsevier Ltd.
Fecha de publicación: 2012
Página de inicio: 42
Página final: 50
Idioma: English
URL: http://www.scopus.com/inward/record.url?eid=2-s2.0-84857453820&partnerID=40&md5=12df9d3a7e391f48e979bcb9d4626a19
DOI:

10.1016/j.ifset.2011.09.002
Notas: ISI, SCOPUS