166 Microbial and sensory evaluation of hyperbaric storage at room temperature of a commercial ready-to-eat fish soup

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Álvaro Tomaz de Lemos
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
alvarotomaz@ua.pt
Ana. P. Martins, Ivonne Delgadillo, Jorge A. Saraiva
LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal

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