Author:
Huang Yechuan,Wang Yanrong,Wu Zhaomin,Li Feng
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Reference29 articles.
1. Ma, H. Combined high pressure and thermal treatents on the quality of postrigor beef muscle. PhD thesis, Nangjing Agricultural University, Nangjing, China (2004)
2. Tanaka M, Xueyi Z, Nagashima Y, Taguchi T. Effect of high pressure on the lipid oxidation in sardine meat. Nippon Suisan Gakk. 57: 957–963 (1991)
3. Angsupanich K, Ledward DA. High pressure treatment effects on cod (Gadus morhua) muscle. Food Chem. 63: 39–50 (1998)
4. Cheah PB, Ledward DA. Catalytic mechanism of lipid oxidation following high pressure treatment in pork fat and meat. J. Food Sci. 62: 1135–1138 (1997)
5. Defaye AB, Ledward DA. Pressure-induced dimerization of metmyoglobin. J. Food Sci. 60: 262–264 (1995)
Cited by
7 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