A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2018; you can also visit the original URL.
The file type is
The aim of the present study was to evaluate the effect of high hydrostatic pressure (HHP) processing (at 450 or 600 MPa for 300 s) on microbial quality as well as on organoleptic properties of fi sh salad with mayonnaise during 26 days of storage at 5 and 10 °C. The salad contained diced smoked trout fi sh, mayonnaise, and different kinds of spices. These freshly made salads usually have only a couple of days of shelf life. The HHP treatment basically did not affect the physical anddoi:10.1556/066.2016.45.4.13 fatcat:4uqxuvnyevaqjf6duivmfdshg4