Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat

• Main Authors: Moreno Conde, Helena María, Martínez, M. A., Borderías, A. Javier
• Format: Conference Object
• Language: unknown
• Published: 2019
• Subjects: Tórshavn; Islas Feroe
• Online Access: http://hdl.handle.net/10261/203935

Trabajo presentado a la 49th West European Fish Technologists Association (WEFTA), celebrada en Tórshavn (Islas Feroe) del 15 al 17 de octubre de 2019. There has been increasing use of High pressure processing (HPP) in the fishery industry since this technology facilitates shellfish shucking. Nevert...