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Food & Function

Linking the chemistry and physics of food with health and nutrition


High pressure processing of meat: effects on ultrastructure and protein digestibility

Corresponding authors
Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand
E-mail: L.Kaur@massey.ac.nz
Fax: +64 6 3505655
Tel: +64 +64 6 356 9099 Ext. 84261
INRA de Clermont-Ferrand-Theix, Unité “Qualité des Produits Animzaux”, 63122 Saint Genès Champanelle, France
Food Funct., 2016,7, 2389-2397

DOI: 10.1039/C5FO01496D
Received 03 Dec 2015, Accepted 23 Apr 2016
First published online 26 Apr 2016

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