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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Cyhoeddwyd yn:Data Brief
Prif Awduron: Anjos, Liliana, Pinto, Patricia I.S., Tsironi, Theofania, Dimopoulos, George, Santos, Soraia, Santa, Cátia, Manadas, Bruno, Canario, Adelino, Taoukis, Petros, Power, Deborah M.
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Elsevier 2019
Pynciau:
Agricultural and Biological Science
Mynediad Ar-lein: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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