SALDANHA PINHEIRO, Ana Cristina de Aguiar; TAPPI, Silvia; BRASCHI, Giacomo; GENOVESE, Jessica; PATRIGNANI, Francesca; ROCCULI, Pietro. Quality and stability of different seafood products treated with high hydrostatic pressure (HPP) intended for raw consumption. Italian Journal of Food Science, Singapore, v. 35, n. 3, p. 99–114, 2023. DOI: 10.15586/ijfs.v35i3.2302. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2302. Acesso em: 21 apr. 2026.