21 enero 2015
The researchers found that salmon flesh treated with UHP at levels greater than or equal to 400 MPa improved the color, hardness, and chewiness of the flesh, and inhibited microorganism proliferation, thus increasing shelf life.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/BUsLKB7CvKQ/150121114907.htm
