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    Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

    Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts by Orel, Ricardin, Tabilo-Munizaga, Gipsy, Cepero-Betancourt, Yamira, Reyes-Parra, Juan Esteban, Badillo-Ortiz, Alonso, Pérez-Won, Mario

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