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3 Hong, G. P, "Studies on physico- chemical properties of spreadable liver sausage during storage period" 23 : 56-62, 2003
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1 Suzuki, A, "Understanding the pressure effects on postmortem muscle. In: High pressure bioscience and biotechnology (v.13)" Elsevier 289-298, 1996
2 Locker, R. H, "Tenderisation of meat by pressure-heat involves weakening of the gap filaments in the myofibril" 10 : 207-233, 1984
3 Hong, G. P, "Studies on physico- chemical properties of spreadable liver sausage during storage period" 23 : 56-62, 2003
4 Ko, S. H, "Studies on physical properties of pork frozen by various high pressure freezing process" 26 : 464-470, 2006
5 Cheftel. J. C, "Review: high pressure, microbial inactivation and food preservation" 1 : 75-90, 1995
6 Heremans, R, "Protein structure and dynamics at high pressure" 1386 : 353-370, 1998
7 Smeller, L, "Pressure-temperature phase diagram of biomolecules" 1595 : 11-29, 2002
8 Suzuki, A, "Pressure-induced changes in the connectin/ titin localization in the myofibrils revealed by immunoelectron microscopy" 59 : 193-197, 2001
9 Bouton, P. E, "Pressure-heat treatment of postrigor muscle: Effects on tenderness" 42 : 132-135, 1977
10 Bouton, P. E, "Pressure-heat treatment of post-rigor muscle: objective-subjective measurements" 42 : 857-865, 1977
11 Bouton, P. E, "Pressure-heat treatment of meat: Effect on connective tissue" 43 : 301-326, 1978
12 Carballo, J, "Pressure-assisted gelation of chemically modified poultry meat batters" 75 : 203-209, 2001
13 Macfarlane, J. J, "Pressure treatment of meat: Effects on thermal transitions and shear values" 5 : 307-317, 1981
14 Boonyaratanakornkit, B. B, "Pressure effects on intra- and intermolecular interactions within proteins" 1595 : 235-249, 2002
15 Macfarlane,J.J, "Pre-rigor pressurization of muscle: effects on pH, shear value and taste panel assessment" 38 : 294-298, 1973
16 Saad-Nehme, J, "Osmolytes protect mitochondrial F0F1-ATPase complex against pressure inactivation" 1546 : 164-170, 2002
17 Knorr, D, "Impact of high hydrostatic pressure on phase transitions of foods" 52 : 42-45, 1998
18 Ma, H. J, "High pressure/thermal treatment effects on the texture of beef muscle" 68 : 347-355, 2004
19 Macfarlane, J. J, "High pressure technology and meat quality. In: Developments in meat science (v.3)" Elsevier 155-184, 1985
20 Knorr, D, "High pressure application for food biopolymers" 1764 : 619-631, 2006
21 Priev, A, "Glycerol decreases the volume and compressibility of protein interior" 35 : 2061-2066, 1996
22 Hong, G. P, "Effects of time-dependent high pressure treatment on physico-chemical properties of pork" 14 : 808-812, 2005
23 Hong, G. P, "Effects of pressure assisted freezing on physicochemical properties of pork" 27 : 190-196, 2007
24 Suzuki, A, "Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen" 35 : 17-25, 1993
25 Ueno, Y, "Effects of high pressure treatments on intramuscular connective tissue" 52 : 143-150, 1999
26 Balny, C, "Effects of high pressure on proteins" 9 : 611-628, 1993
27 Cheftel, J. C, "Effects of high pressure on meat: A review" 46 : 211-236, 1997
28 Koohmaraie, M, "Effect of prerigor pressurization on the activity of calcium-activated factor" 49 : 680-684, 1984
29 Thawatchai, S, "Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage" 76 : 555-560, 2007
30 Horgan, D. J, "ATPase activities of sarcoplasmic reticulum isolated from rabbit and bovine muscle subjected to pre-rigor pressure treatment" 44 : 492-500, 1979