| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791047 | Meat Science | 2016 | 34 Pages |
Abstract
These results indicate that hyperbaric storage at room temperature not only allows high energy savings, but additionally has potential to extend the shelf-life of a perishable food product compared to refrigeration.
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Authors
Paulo Freitas, Sofia A. Pereira, Mauro D. Santos, Susana P. Alves, Rui J.B. Bessa, Ivonne Delgadillo, Jorge A. Saraiva,