Effect of Single‐ and Two‐Cycle High Hydrostatic Pressure Treatments on Water Properties, Physicochemical and Microbial Qualities of Minimally Processed Squids (Todarodes pacificus)

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|5|E1012-E1020

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.5, 2015-05, pp. : E1012-E1020

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