To: Mr. Montazeri and Seafood Community:
The following on-line 13 page technical review of high pressure
processing of shellfish published in 2005 by Elsevier may be of
interest:
High pressure processing of shellfish: A review of microbiological and
other quality aspects Innovative Food Science & Emerging Technologies,
Volume 6, Issue 3, September 2005, Pages 257-270 Laura W. Murchie, Malco
Cruz-Romero, Joseph P. Kerry, Mark Linton, Margaret F. Patterson, Mary
Smiddy and Alan L. Kelly
To access the above article, go to: http://dx.doi.org , paste in this
digital objective identifier code: doi:10.1016/j.ifset.2005.04.001
<http://dx.doi.org/10.1016/j.ifset.2005.04.001> , then click GO.
Pamela Tom
University of California
Food Science and Technology Department
One Shields Avenue
Davis, CA 95616 USA
E-mail: pdtom@ucdavis.edu
Fax: 530/752-4759
Web: http://seafood.ucdavis.edu
________________________________
From: owner-seafood@ucdavis.edu [mailto:owner-seafood@ucdavis.edu] On
Behalf Of Naim Montazeri (Mr.)
Sent: Sunday, June 17, 2007 9:42 PM
To: seafood@ucdavis.edu
Subject: HPP in Seafood industry
Greetings to all,
I would appreciate if any one recommend me a manual dealing with the
application of
High Pressure in Seafood processing?
Naim Montazeri
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