High pressure processing of shellfish: A review of microbiological and other quality aspects-Reference-Cited by-同舟云学术

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High pressure processing of shellfish: A review of microbiological and other quality aspects

Published:2005-09 Issue:3 Volume:6 Page:257-270
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Murchie Laura W.,Cruz-Romero Malco,Kerry Joseph P.,Linton Mark,Patterson Margaret F.,Smiddy Mary,Kelly Alan L.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference119 articles.

1. Pulsed ultra high pressure treatments for pasteurisation of pineapple juice;Alemàn;Journal of Food Science,1996

2. Interactions of high hydrostatic pressure, pressurisation temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of food-borne pathogens;Alpas;International Journal of Food Microbiology,2000

3. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens;Alpas;Applied and Environmental Microbiology,1999

4. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon;Amanatidou;Innovative Food Science and Emerging Technologies,2000

5. Effects of high pressure on the myofibrillar proteins of cod and turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

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