Combined effect of brine salting and high-hydrostatic-pressure processing to improve the microbial quality and physicochemical properties of milkfish fillet

Por Yung-Hsiang Tsai, Hsien-Feng Kung, Chung-Saint Lin, Chiu-Chu Hwang, Su-Shing Lou, Chun-Yung Huang, Sam K. C. Chang, Yi-Chen Lee
Publicado em 2022-12-01