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Mario Pérez-Won
Mario Pérez-Won
University of the Bío Bío
Food science
Environmental science
quality enhancement
lipid oxidation
Refrigeration
3
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Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions
2021
Innovative Food Science and Emerging Technologies
Mario Pérez-Won
Yamira Cepero-Betancourt
Juan Esteban Reyes-Parra
Anais Palma-Acevedo
Gipsy Tabilo-Munizaga
Teresa Roco
Santiago P. Aubourg
Roberto Lemus-Mondaca
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Inhibition of lipid damage in refrigerated salmon (Oncorhynchus kisutch) by a combined treatment of CO2 packaging and high-pressure processing
2021
International Journal of Food Science and Technology
Bin Zhang
Mario Pérez-Won
Gipsy Tabilo-Munizaga
Santiago P. Aubourg
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Advances in vacuum microwave drying (VMD) systems for food products
2021
Trends in Food Science and Technology
Luis González-Cavieres
Mario Pérez-Won
Gipsy Tabilo-Munizaga
Erick Jara-Quijada
Rodrigo Emilio Díaz-Álvarez
Roberto Lemus-Mondaca
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