High pressure processing of meat

Authors :: Richard G. Taylor
M. de Lamballerie-Anton
J. Culioli
Joseph P. Kerry
D. Ledward
Source :: Meat Processing
Publication Year :: 2002
Publisher :: Elsevier, 2002.

Subjects :: chemistry.chemical_classification
business.industry
Food preservation
Biology
Enzyme assay
Biotechnology
Protein content
Pascalization
Enzyme
chemistry
biology.protein
Food processing
Food science
business
Water content

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