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Antonio Gálvez
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Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod
by
Diego Pérez Alcalá
,
María José Grande Burgos
,
Javier Rodríguez López
,
Rosario Lucas
,
Antonio
Gálvez
,
Rubén Pérez Pulido
Published in
Foods
(2023)
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Related Subjects
bacterial diversity
cod
high hydrostatic pressure
microbiological quality
refrigerated storage
sous-vide cooking
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