Effects of High Hydrostatic Pressurised Treatment on Porcine Blood Red Cells Fraction

Food Science and Technology International

Volumn 8, Issue 1, 2002, Pages 41-48

  Toldra M ^a   Busquets, A ^a   Saguer, E ^a   Pares D ^a   Carretero, C ^a  

^a UNIVERSITY OF GIRONA   (Spain)

Author keywords

colour; haemoglobin; high hydrostatic pressure; porcine blood; protein solubility; red blood cells; viscosity

Indexed keywords

BLOOD; HIGH PRESSURE EFFECTS; MICROBIOLOGY; MICROORGANISMS; PH EFFECTS; PRESSURIZATION; PROTEINS; SOLIDIFICATION;

RED BLOOD CELLS (RBC);

HYDROSTATIC PRESSURE;

SUIDAE;

EID: 0036478968     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1106/108201302022916     Document Type: Article

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