Effect of high pressure-high temperature process on meat product quality

By Duranton Frederique   Maree Elvire   Simonin Helene   Cheret Romuald   de Lamballerie Marie  

International Journal of High Pressure Research, Vol. 31, Iss. 1, 2011-03 ,pp. : 163-167

Taylor & Francis Ltd

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High pressure inactivation of relevant target microorganisms in poultry meat products and the evaluation of pressure-induced protein denaturation of marinated poultry under different high pressure treatments

By Schmidgall Johanna   Hertel Christian   Bindrich Ute   Heinz Volker   Toepfl Stefan  

International Journal of High Pressure Research, Vol. 31, Iss. 1, 2011-03 ,pp. : 253-264

Taylor & Francis Ltd

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High Pressure and Protein Oligomeric Dissociation

By Balny Claude  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 737-741

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Influence of high isostatic pressure and papain treatment on the quality of beef meat

By Schenková N.   Sikulová M.   Jeleníková J.   Pipek P.   Houska M.   Marek M.  

International Journal of High Pressure Research, Vol. 27, Iss. 1, 2007-03 ,pp. : 163-168

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Pressure Effect in High-Temperature Superconductors

By Chaban I.A.  

Journal of Superconductivity: Incorporating Novel Magnetism, Vol. 11, Iss. 2, 1998-04 ,pp. : 239-244

Springer Publishing Company

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