Article
INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES  (2020)

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

Pizarro-Oteiza, Sebastian; Briones-Labarca, Vilbett; Perez-Won, Mario; Uribe, Elsa; Lemus-Mondaca, Roberto; Cañas-Sarazua, Raúl; Tabilo-Munizaga, Gipsy

Más información

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