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

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High-pressure effects on cooking loss and histological structure of beef muscle

By Liu Anjun   Zhan Hu   Zheng Jie   Liu Dongyue   Jia Peiqi  

International Journal of High Pressure Research, Vol. 30, Iss. 4, 2010-12 ,pp. : 538-546

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Thermal diffusivity of Swedish meatballs, pork meat pate and tomato puree during high pressure processing

By Landfeld Ales   Strohalm Jan   Stancl Jaromir   Houska Milan  

International Journal of High Pressure Research, Vol. 31, Iss. 2, 2011-06 ,pp. : 358-366

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NUMERICAL SIMULATION OF THERMAL AND FLUIDDYNAMICAL TRANSPORT EFFECTS ON A HIGH PRESSURE INDUCED INACTIVATION

By DELGADO ANTONIO   HARTMANN CHRISTOPH  

International Journal of High Pressure Research, Vol. 23, Iss. 1-2, 2003-03 ,pp. : 67-70

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Effects of High Pressure Treatment on the Microbiological Quality, Texture and Colour of Vacuum Packed Pork Meat Products

By Karłowski K.   Windyga B.   Fonberg-Broczek M.   Ścieżyńska H.   Grochowska A.   Górecka K.   Mroczek J.   Grochalska D.   Barabasz A.   Arabas J.   Szczepek J.   Porowski S.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 725-732

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