Penulis: Ari Handoko (Mahasiswa Jurusan Ilmu Pangan Pascasarjana IPB University)
Reference:
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Cap, M., Paredes, P. F., Fernandez, D., Mozgovoj, M., Vaudagna, S. R., & Rodriguez, A. 2019. Effect of high hydrostatic pressure on Salmonella spp. Inactivation and meat quality of frozen chicken breast. Food Science and Technology, 118: 1-5.
Kruk, Z. A., Yun, H., Rutley, D. L., Lee, E. J., Kim, Y. J., Jo, C. 2011. The effect of high pressure on microbial population, meat quality, and sensory characteristics of chicken breast fillet. Food Control, 22: 6-12.
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Torres, J. A., Sanz, P.D., Otero, L., Pe´rez, L. C., & Saldan˜a, M.D.A. 2009. Engineering principles to improve food quality and safety by high pressure processing. Processing effects on safety and quality of foods, 379–414. Boca Raton FL: CRC Taylor & Francis, Inc.
