Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts
The non-thermal high-pressure processing (HPP) technique has been used to increase the shelf life of food without compromising their nutritional and sensory qualities. This study aims to explore the potential application of HPP on New Zealand lamb meat. In this study, the effect of HPP, at different...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2020-10-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/9/10/1444 |
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