Browsing CIA. Centro de Investigaciones de Agroindustria by Subject "Temperatura"
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The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio (Elsevier, 2012-12)We compared the application of high hydrostatic pressure (HHP) on unfrozen carpaccio (HHP at 20 °C) and on previously-frozen carpaccio (HHP at − 30 °C). HHP at 20 °C changed the color. The pressure increase from 400 to 650 ...