Effects of high hydrostatic pressure-thawing on pork meat

Progress in Biotechnology

Volumn 19, Issue C, 2002, Pages 571-576

  Okamoto, A ^a   Suzuki, A ^a  

^a NIIGATA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1842602652     PISSN: 09210423     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0921-0423(02)80155-1     Document Type: Article

References (9)

1. Lüdeman H.D., and Masson P. In: Balny C., Hayashi R., and Heremans K. (Eds). High Pressure and Biotechnology (1992), John Libbey Eurotext, Montrouge 371
2. George R.M. Trends in Food Science and Technology 4 (1993) 134
3. Suzuki A., Saito M., Sato H., and Nonami Y. Agric. Biol. Chem. 42 (1978) 2111
4. Busch W.A., Stromer M.H., Goll D.E., and Suzuki A. J. Cell Biol. 52 (1972) 367
5. Laemmli U.K. Nature 227 (1970) 680
6. C. Massaux, F. Béra, B. Steyer. M. Sindic. and C. Deroanne. In Advance in Pressure Bioscience and Biotechnology, (ed. H. Ludwig), pp. 485, 1999.
7. C. Massaux, F. Béra, B. Steyer, M. Sindic, and C. Deroanne. In Advance in Pressure Bioscience and Biotechnology, (ed. H. Ludwig), pp. 497, 1999.
8. Suzuki A., Watanabe M., Iwamura K., Ikeuchi Y., and Saito M. Agric. Biol. Chem. 54 (1990) 3085
9. Nishiwaki T., Ikeuchi Y., and Suzuki A. Meat Science 43 (1996) 145