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  1. 1
    Effect of High Hydrostatic Pressure Processing on the Lipid and Protein Characteristics of Different Lamb Cuts
    by Wu, Yanchao
    Published 2016
    Subjects: “...High pressure processing...”
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  2. 2
    Effect of High Pressure Processing on Fatty Acids and Amino Acids Content of New Zealand Clams
    by Wang, Mingfei
    Published 2018
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  3. 3
    Effects of Pulsed Electric Field (PEF) processing on physicochemical and flavour characteristics of fresh and frozen-thawed beef muscles
    by Wang, Shu
    Published 2016
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