2Boynton B B, Sims C A, Sargent S, et al. Quality and stability of precut mangos and carambolas subjected to high-pressure processing[ J ]. J of Food Sci, 2002,67:409-415.
3He H, Adams R M, Farkas D F, et al. Use of high-pressure processing for oyster shucking and shelf-life extension[J]. J of Food Sci ,2002,67:640-645.
4Fuchigami M, Koto N, Teramoto A. High-pressure-freezing effects on textural quality of carrots[J] .J of Food Sci, 1997,62 : 804-808.
5Fuchigami M, Miyazaki K,Koto N,et al. Histological changes in high-pressure-frozen carrots[J] .J of Food Sci, 1997,62:809-812.
6Fuchigami M, Koto N, Teramoto A. High-pressure-freezing effect on textural quality of Chinese cabbage [ J ]. J of Food Sci, 1998,63 : 122-125.
7Zhao Y, Flores R A, Olson D G. High hydrostatic pressure effects on rapid thawing of frozen beef [ J ] . J of Food Sci,1998,63 : 272-275.
8Park S J, Lee J I, Park J. Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice [ J ]. J of Food Sci, 2002,67(5) : 1827-1834.
9Corwin H, Shellhammer T H. Combined carbon dioxide and high pressure inactivation of pectin methylesterase, polyphenol oxidase, Lactobacillus plantarum and Escherichia coli[J] .J of Food Sci,2002,67(2) :697-701.
10Mckenna D R, Nanke K E, Olson D G. The effects of irradiation, high hydrostatic pressure and temperature during pressurization on the characteristics of cooked-reheated salmon and catfish fillets [ J ]. J of Food Sci, 2003,68 ( 1 ) : 368-377.