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Anais Palma-Acevedo
Anais Palma-Acevedo
Food science
Shelf life
lipid oxidation
Carbon dioxide
Hydrostatic pressure
2
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7
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0
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Effect of high-pressure processing and CO2-packaging on lipid damage development in refrigerated (4 ºC) salmon muscle
2020
Santiago P. Aubourg
Marcos Trigo
P. Oya
Anais Palma-Acevedo
Teresa Roco
Roberto Lemus-Mondaca
Gipsy Tabilo-Munizaga
Mario Pérez-Won
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Combined Treatments of High Hydrostatic Pressure and CO2 in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life
2020
Foods
Mario Pérez-Won
Roberto Lemus-Mondaca
Carolina Herrera-Lavados
Juan E. Reyes
Teresa Roco
Anais Palma-Acevedo
Gipsy Tabilo-Munizaga
Santiago P. Aubourg
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Citations (7)
1