Skip to Main content Skip to Navigation
Book sections

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, PAM - Procédés Alimentaires et Microbiologiques [Dijon]
Document type :
Book sections
Complete list of metadata
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02316056
Contributor : Institut Agro Dijon Connect in order to contact the contributor
Submitted on : Tuesday, October 15, 2019 - 9:42:04 AM
Last modification on : Saturday, May 21, 2022 - 3:47:16 AM

Identifiers

  • HAL Id : hal-02316056, version 1

Collections

UNIV-BOURGOGNE | PAM | AGROSUP-DIJON | AGROSUP-PAM

Citation

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⟩

Export

BibTeX TEI DC DCterms EndNote Datacite

Share

Metrics

Record views

23