2Krebbers B. , Maste A. M. , Kooets M. , et al. Qudity and storage stability of high -pressure preserved green beans [ J ]. Food Engineering, 2002, (54) :27 - 33.
3CIONI Patrizia, STRAMBINI Giovanni B. , Tryptophan phos- phorescence and pressure effects on protein structure [J]. Biochimicaet Biophysica Acta, 2002,1595 ( 1 - 2 ) : 116 - 130.
7Trujillo A. J. , Capellas M. , Saldo J. , et al. Applications of high -hydrostatic pressure on milk and dairy products: a review[J]. Innovation Food Science Emerging Technologies, 2002, 3 (4) :295 - 307.
