Recent advances in the application of high pressure technology to processed meat products

Processed Meats: Improving Safety, Nutrition and Quality

Volumn , Issue , 2011, Pages 590-616

  Ikeuchi, Yoshihide ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

High hydrostatic pressure; Meat gelling; Meat processing; Meat products; Meat quality; Microbial inactivation; Pascalization

Indexed keywords

EID: 84863085488     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857092946.3.590     Document Type: Chapter

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