Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle-Reference-Cited by-同舟云学术

Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle

Published:2001-01 Issue:5 Volume:34 Page:425-429
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chevalier D,Le Bail A,Ghoul M

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

2. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration;Ashie;Food Research International,1996

3. Water in the liquid and five solid forms under pressure;Bridgman;Proceedings of the American Academy Arts Science,1912

4. High pressure inactivation of Citobacter freundii, Pseudomonas fluorescens and Listeria innocua in inoculated minced beef muscle;Carlez;Lebensmittel-Wissenschaft und- Technologie,1993

5. Effects of high pressure on meat;Cheftel;Meat Sience,1997

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