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High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)
High-pressure processing (HPP) in a large-scale industrial unit was explored as a means for producing added-value claw meat products from edible crab (Cancer pagurus). Quality attributes were comparatively evaluated on the meat extracted from pressurized (300 MPa/2 min, 300 MPa/4 min, 500 MPa/2 min)...
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| 出版年: | Foods |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI
2021
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8146872/ https://ncbi.nlm.nih.gov/pubmed/33925421 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10050955 |
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