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High Pressure Processing of meat and Seafood

Frédérique Duranton Hélène Simonin 1 C. Guyon S. Junge
1 PMB - Procédés Microbiologiques et Biotechnologiques
PAM - Procédés Alimentaires et Microbiologiques [Dijon], PAM - Procédés Alimentaires et Microbiologiques
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Submitted on : Tuesday, October 15, 2019 - 9:42:04 AM
Last modification on : Saturday, May 21, 2022 - 3:47:16 AM

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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⟩

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