Mario Perez-Won | IUFoST | Galoá Proceedings

Universidad de La Serena

Mario Perez-Won

Is this your profile? Do login to access your certificates

HIGH HYDROSTATIC PRESSURE AND STATE OF RIGOR EFFECT’S ON THE THERMODYNAMICS AND STRUCTURAL PROPERTIES OF MYOFIBRILLAR PROTEINS FROM TRACHURUS MURPHYI
Food Chemistry

Gipsy Tabilo-Munizaga ¹ ; Dominique Larrea Wachtendorff ² ; Luis Moreno-Osorio ³ ; Mario Perez-Won ⁴ ; Ricardo Villalobos

¹ University of Bio Bio, Food Engineering Department ;

² Universidad del Bio Bio ;

³ Basic Sciences Department. Faculty of Sciences. University of Bio-Bio. ;

⁴ Universidad de La Serena

-
43632
Effect of high hydrostatic pressure (HHP) on quality attributes of jack mackerel (Trachurus murphyi) on pre and post rigor state.
Food Processing

Gipsy Tabilo Munizaga ; Patricia Barrios Peralta ; Mario Perez-Won ¹

¹ Universidad de La Serena

-
42691

Co-authors (6)