Application of high pressurization to fish meat: Changes in the physical properties of carp skeletal muscle resulting from high pressure thawing

Progress in Biotechnology

Volumn 13, Issue C, 1996, Pages 369-374

  Yoshioka, Keiko ^a   Yamada, Ai ^a   Maki, Tetsuyoshi ^b  

^a NAKAMURA GAKUEN UNIVERSITY   (Japan)

^b Ichiban Foods Co   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0343205830     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(06)80062-6     Document Type: Article

References (7)

1. Rasmussen D.H., MacKenzie A.P., Angell CA., and Tucker J.C. Science 181 (1973) 342
2. Kanda Y., and Aoki M. In: Hayashi R. (Ed). High Pressure Bioscience and Food Science (1992), San-Ei Shuppan Co., Kyoto 27-33
3. Deuchi T., and Hayashi R. In: Hayashi R. (Ed). Pressure Processed Food; Research and Development (1990), San-Ei Shuppan Co., Kyoto 37-51
4. Deuchi T., and Hayashi R. In: Balny C., Hayashi R., Heremans K., and Masson P. (Eds). High Preesure Biotechnology 224 (1992), Colloque INSERM / John Libbey Euretext Ltd. 353-355
5. Murakami T., Kimura I., Yamaishi T., Yamashita M., Sugimoto M., and Satake M. In: Balny C., Hayashi R., Heremans K., and Masson P. (Eds). High Preesure Biotechnology 224 (1992), Colloque INSERM/John Libbey Euretext Ltd. 329-331
6. Ooide A., Kameyama Y., Iwata N., Uchio R., Karino S., and Kanyama N. High Pressure Bioscience. In: Hayashi R., Kumugi S., Shimada S., and Suzuki A. (Eds) (1994), San-Sei Shuppan, Kyoto 344-351
7. Karino S., Hane H., and Makita T. High Pressure Bioscience. In: Hayashi R., Kumugi S., Shimada S., and Suzuki A. (Eds) (1994), San-Sei Shuppan, Kyoto 2-9