Article Versions Notes

Perez-Won M, Lemus-Mondaca R, Herrera-Lavados C, Reyes JE, Roco T, Palma-Acevedo A, Tabilo-Munizaga G, Aubourg SP. Combined Treatments of High Hydrostatic Pressure and CO₂ in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods. 2020; 9(3):273. https://doi.org/10.3390/foods9030273

Perez-Won, Mario, Roberto Lemus-Mondaca, Carolina Herrera-Lavados, Juan E. Reyes, Teresa Roco, Anais Palma-Acevedo, Gipsy Tabilo-Munizaga, and Santiago P. Aubourg. 2020. "Combined Treatments of High Hydrostatic Pressure and CO₂ in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life" Foods 9, no. 3: 273. https://doi.org/10.3390/foods9030273

Perez-Won, M., Lemus-Mondaca, R., Herrera-Lavados, C., Reyes, J. E., Roco, T., Palma-Acevedo, A., Tabilo-Munizaga, G., & Aubourg, S. P. (2020). Combined Treatments of High Hydrostatic Pressure and CO₂ in Coho Salmon (Oncorhynchus kisutch): Effects on Enzyme Inactivation, Physicochemical Properties, and Microbial Shelf Life. Foods, 9(3), 273. https://doi.org/10.3390/foods9030273