High Pressure Processing of meat and Seafood

Frédérique Duranton; Hélène Simonin; C. Guyon; S. Junge

Book Sections Year : 2014

High Pressure Processing of meat and Seafood

, (1) , ,

1

Frédérique Duranton

Function : Author

Hélène Simonin

Function : Author
PersonId : 177800
IdHAL : helene-simonin
ORCID : 0000-0002-5285-9728
IdRef : 119115212

Procédés Microbiologiques et Biotechnologiques

CV

C. Guyon

Function : Author

S. Junge

Function : Author

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Food engineering

Institut Agro Dijon (Kevin Oudard) : Connect in order to contact the contributor

https://institut-agro-dijon.hal.science/hal-02316056

Submitted on : Tuesday, October 15, 2019-9:42:04 AM

Last modification on : Wednesday, December 13, 2023-10:06:03 AM

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hal-02316056 , version 1 (15-10-2019)

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HAL Id : hal-02316056 , version 1

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Frédérique Duranton, Hélène Simonin, C. Guyon, S. Junge. High Pressure Processing of meat and Seafood. Emerging technologies for food processing, second edition, Elsevier, pp.35-63, 2014, 9780124114791. ⟨hal-02316056⟩

High Pressure Processing of meat and Seafood

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