Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas)

Publication date: Available online 9 July 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sebastián Pizarro-Oteíza, Vilbett Briones-Labarca, Mario Pérez-Won, Elsa Uribe, Roberto Lemus-Mondaca, Raúl Cañas-Sarazúa, Gipsy Tabilo-Munizaga
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research