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[High pressures in food technology]

1991

Cheftel, J.C. (Universite de Montpellier 2 (France). Centre de Genie et Technologie Alimentaires, Laboratoire de Biochimie et Technologie Alimentaires)

AGROVOC Keywords
alimentos coagulating coagulation denaturation enzimas enzyme enzymes food technology foods inhibition jellification pasteurisation pasteurizing preservation pression pressure produit alimentaire proteine proteins technologie alimentaire texturation texturizado texturizing
Bibliographic information
Volume 108 Issue 3 ISSN 0019-9311
Pagination
pp. 141-153
Other Subjects
Tecnologia de los alimentos; Gelificacion; Preservacion; Desnaturalizacion; Inhibicion; Coagulacion; Proteinas; Gelification; Pasteurizacion; Presion
Language
French
Note
38 ref., 10 graph. Resumes (En, Fr)
Type
Summary
1993-08-15
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