Increasing the microbiological stability of blood(as food industrial by-product)by high hydrostatic

来源 :第26届国际高压科学技术大会、第8届亚洲高压科技学术会议暨第19届中国高压科学技术会议(The 26th Interna | 被引量 : 0次 | 上传用户:hmei_0
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  Beef blood samples were treated with high hydrostatic pressure treatment(HHP)on the purpose to examine the different processes which may occure in the blood such as microbiological changes,protein denaturation and colour changes.
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