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Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C.

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Bibliographic Details
Title: Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C.
Authors: Tsai, Yung-Hsiang1 (AUTHOR), Kung, Hsien-Feng2 (AUTHOR), Lin, Chung-Saint3 (AUTHOR), Hsieh, Ching-Yu1 (AUTHOR), Ou, Tsung-Yin4 (AUTHOR), Chang, Tien-Hsiang5 (AUTHOR), Lee, Yi-Chen1 (AUTHOR) lionlee@nkust.edu.tw
Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p237-251. 15p. 1 Color Photograph, 1 Chart, 3 Graphs.
Database: Hospitality & Tourism Complete
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ISSN:10942912
DOI:10.1080/10942912.2022.2029483