High Pressure Processing of meat and Seafood - Institut Agro Dijon Access content directly
Book Sections Year : 2014

High Pressure Processing of meat and Seafood

Frédérique Duranton
  • Function : Author
C. Guyon
  • Function : Author
S. Junge
  • Function : Author
Not file

Dates and versions

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

Identifiers

  • HAL Id : hal-02316056 , version 1

Cite

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⟩
25 View
0 Download

Share

Gmail Facebook Twitter LinkedIn More