High pressure processing for the extension of Laminaria ochroleuca (kombu) shelf-life: A comparative study with seaweed salting and freezing
9 Pág.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2019-03-01
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| Subjects: | Freezing, High pressure processing, Kombu, Laminaria, Salting, Seaweed, |
| Online Access: | http://hdl.handle.net/10261/353087 https://api.elsevier.com/content/abstract/scopus_id/85061571462 |
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| Summary: | 9 Pág. |
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