https://hal-agrosup-dijon.archives-ouvertes.fr/hal-02316056 Contributor : Kevin OudardConnect 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
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⟩