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《Guangzhou Food Science and Technology》 2004-03
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Development in Researches on Ultra High Pressure Treatments of Meat

Zhu Shangwu(Hangzhou Institute of Commerce,Hangzhou 310035)  
This article introduced the effects of ultra high pressure on color, texture, oxidation of lipid, freezing process and thawing process of meat when meat was treated by ultra high pressure.
【CateGory Index】: TS251
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