Author:
You Jia,Habibi Maryam,Rattan Navneet,Ramaswamy Hosahalli S.
Reference85 articles.
1. Alizadeh E, Chapleau N, De Lamballerie M, Le-Bail A (2007) Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innov Food Sci Emerg Technol 8(4):493–499
2. Barry H, Dumay EM, Cheftel JC (1998) Influence of pressure-assisted freezing on the structure, hydration and mechanical properties of a protein gel. Spec Pub R Soc Chem 222:343–353
3. Black EP, Stewart CM, Hoover DG, Zhang H, Barbosa-Cánovas GV, Balasubramaniam VM, Yuan JTC (2011) Microbiological aspects of high-pressure food processing. In: Nonthermal processing technologies for food, vol 45, p 49
4. Boillereaux L, Chourot JM, Havet M (1999) Nonlinear trajectory control of high pressure thawing. J Process Control 9:351–356
5. Bridgman PW (1912) Water in the liquid and five solid forms under pressure. Proc Am Acad Arts Sci 47:441–558
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献