Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets

Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability. New non-thermal food processing methods, such as high pressure (HP) processing, prolong shelf-life while assur...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Argitaratua izan da:Data Brief
Egile Nagusiak: Anjos, Liliana, Pinto, Patricia I.S., Tsironi, Theofania, Dimopoulos, George, Santos, Soraia, Santa, Cátia, Manadas, Bruno, Canario, Adelino, Taoukis, Petros, Power, Deborah M.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: Elsevier 2019
Gaiak:
Agricultural and Biological Science
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC6811897/
https://ncbi.nlm.nih.gov/pubmed/31667223
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.dib.2019.104451
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