[1]
Dong Peng, Zhang Liang, Chen Fang, et al. Food Research on UHV Technology Progress and Application Status: Application and Extension, No. 6, pp.28-29.
Google Scholar
[2]
Liu Ye, Zhao Xiao-yan, Hu Xiao-song. Effect of Ultra High Pressure on Fresh Watermelon Juice Bactericidal Effect and Flavor: the Chinese Society of Agricultural Engineering, Vol. 27, No. 7 (2011), pp.370-376.
Google Scholar
[3]
Wang Chun-fang, Mao Ming, Wang Wei-min, et al. Research Status of Qualitative Change Mechanism and Influence Factors of Microorganisms Under Ultra-High Pressure: Chinese Food Journal, Vol. 13, No. 7 (2013), pp.164-169.
Google Scholar
[4]
Xu De-huai, Wang Yun-yang. New Techniques on Food Sterilization (Science and Technology Literature Press, Beijing 2005).
Google Scholar
[5]
Nollet L, M. Handbook of Meat Poultry and Seafood Quality (Blackwell Publishing, USA 2007).
Google Scholar
[6]
Sallam K I. Chemical Sensory and Shelf Life Evaluation of Sliced Salmon Treated with Salts of Organic Acids: Food Chem, Vol. 101, No. 2 (2007), pp.592-600.
DOI: 10.1016/j.foodchem.2006.02.019
Google Scholar
[7]
Xie Hui ming, Zhang Wen cheng, Pan Jian, etc. Modeling the Sterilization of Staphylococcus Aurous in Crayfish. Germ Falls by UHP: Food Science, Vol. 27, No. 11 (2006), pp.214-216.
Google Scholar
[8]
Xia Yuan-jing, Chen Shu-hua, Xue Lu-zhou, et al. Simulation Study of Oyster Sterilization Experiment of Ultra High Pressure Processing and Artificial Neural Network: Modern Food Science and Technology, Vol. 25, No. 5 (2009), pp.530-533.
Google Scholar
[9]
Zhang Dong-fang, Zheng Ling-jun, Wu Fang-tong, et al. Application of Ultra High Pressure Technology in the Processing of Meat Products: The Meat Industry, No. 7 (2013), pp.50-53.
Google Scholar
[10]
Xiao Hua-zhi, Lv Hong-bo, Jia Kai, et al. Study of Ultra High Pressure Treatment on Mustard Products and Fresh Pork Bactericidal Effect: Food and Machinery, No. 1 (2007), pp.36-38.
Google Scholar
[11]
Bai Yan-hong, Cheng Ya-ning, Wang Yu-fen, et al. Current Situation and Research Progress of Low Temperature Meat Products in China: The Meat Industry, No. 1 (2005), pp.25-27.
Google Scholar
[12]
Han Yan-qing, Zhang Qiu-qin, Xu Xing-lian, et al. Effect of Ultra High Pressure Treatment on Refrigerated Shelf-Life of Sliced Smoked Cooked Ham: The Chinese society of Agricultural Engineering, Vol. 25, No. 8 (2009), pp.305-311.
Google Scholar
[13]
Begoa Rubio,Beatriz Martinez,Ma Dolores Garca-Cachn,et al. Effect of High Pressure Preservation on the Quality of Dry Cured Beef Cecina De Leon,: Innovative Food Science and Emerging Technologies, Vol. 8, No. 1 (2007), pp.102-110.
DOI: 10.1016/j.ifset.2006.08.004
Google Scholar
[14]
Begoa Rubio,Garcia Cachan D,Rovira J,et al. The Effects of High Pressure Treatment and of Storage Periods on the Quality Of Vacuum-Packed Salchich N, Made of Raw Material Enriched In Monounsaturated and Polyunsaturated Fatty Acids: Innovative Food Science and Emerging Technologies, Vol. 8, No. 2 (2007).
DOI: 10.1016/j.ifset.2006.09.005
Google Scholar
[15]
Department of Crop Production,Ministry of Agriculture. The Area and Yield of Vegetable Industry in China Rank First in the World: China Vegetables,Vol. 1, No. 12 (2008), p.70.
Google Scholar
[16]
Dong Peng, Yi Jun-jie, Hua Chen, et al. Vegetable Static High Pressure Sterilization and Sensory Quality Evaluation: Chinese Journal of High Pressure Physics, Vol. 27, No. 3 (2013), pp.447-453.
Google Scholar
[17]
Neetoo H, Nekoozadeh S. Application of High Hydrostatic Pressure to Decontaminate Green Onions from Salmonella and Escherichia Coli: Food Micribiol, Vol. 28, No. 7 (2011), pp.1275-1283.
DOI: 10.1016/j.fm.2011.05.005
Google Scholar
[18]
Arroyo G, Sanz P D. Effect of High Pressure on the Reduction of Microbial Populations in Vegetable: J Appl Micribiol, Vol. 82, No. 6 (2007), pp.735-742.
Google Scholar