High pressure inactivation in foods of animal origin

Progress in Biotechnology

Volumn 13, Issue C, 1996, Pages 267-272

  Patterson, M F ^a,b   Quinn, M ^a   Simpson, R ^a   Gilmour, A ^a,b  

^a QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^b AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0344666449     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(06)80046-8     Document Type: Article

References (11)

1. Patterson M.F., Quinn M., Simpson R., and Gilmour A. A.J.Food Prot. 58 (1995) 524
2. 2. J.J. MacFarlane, J.J. in Meat Science, 3, R. Lawrie, London, Elsevier Applied Science Publishers.
3. Knorr D., Bottcher A., Dornenburg H., Eshtiaghi M., Oxen P., Richwin A., and Seyderhelm I. In: Balny C., Hayashi R., Heremans K., and Masson P. (Eds). High Pressure and Biotechnology 224 (1992), Colloque INSERM/J. Libbey and Co. Ltd, London 211
4. Maggi A., Rovere P., Gola S., and Dall'Agilo G. Ind. Conserv. 68 (1994) 232
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8. Styles M.F., Hoover D.G., and Farkas D.F. J.Food Sci. 56 (1991) 1404
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10. Smith J.L., and Archer D.L. J.Ind.Microbiol. 3 (1988) 105
11. Carlez A., Rosec J.-P., Richard N., and Cheftel J.-C. Lebensm.Wiss.Technol. 27 (1994) 48