Preservation of fatty duck liver by high pressure treatment
Idioma
en
Article de revue
Este ítem está publicado en
International Journal of Food Science and Technology. 2003, vol. 38, n° 3, p. 267-272
Wiley
Resumen en inglés
Fatty liver samples from duck were treated with high pressures and packaged in multilayer films. Microbiological analysis, permeability of the films to oxygen and fat loss, caused by melting, were assessed after pressure ...Leer más >
Palabras clave en inglés
Fast loss
Microbiological analysis
Oxygen permeability
Packaging
Storage life
Thermal treatment