Article ISI SCOPUS
LWT-FOOD SCIENCE AND TECHNOLOGY  (2020)

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

Orel R.; Tabilo-Munizaga G.; Cepero-Betancourt Y.; Reyes-Parra J.E.; Badillo-Ortiz A.; Pérez-Won M.

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Título según WOS: Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts
Título según SCOPUS: Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts
Título de la Revista: LWT-FOOD SCIENCE AND TECHNOLOGY
Volumen: 127
Editorial: Elsevier
Fecha de publicación: 2020
Idioma: English
DOI:

10.1016/j.lwt.2020.109352
Notas: ISI, SCOPUS