Article
INNOVATIVE FOOD SCIENCE AND EMERGING TECHNOLOGIES  (2020)

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

Sebastián Pizarro-Oteíza, Vilbett Briones-Labarca, Mario Pérez-Won, Elsa Uribe, ... Gipsy Tabilo-Munizaga