Effect of High Hydrostatic Pressure Processing on the Microbiological Quality and Bacterial Diversity of Sous-Vide-Cooked Cod

  1. Pérez Alcalá, D.
  2. Grande Burgos, M.J.
  3. Rodríguez López, J.
  4. Lucas, R.
  5. Gálvez, A.
  6. Pérez Pulido, R.
Journal:
Foods

ISSN: 2304-8158

Year of publication: 2023

Volume: 12

Issue: 6

Type: Article

DOI: 10.3390/FOODS12061206 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10953/1982
RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén: lock_openOpen access Handle
Data source: Scopus