Combined effects of high pressure and sodium hydrogen carbonate treatment on pork ham: improvement of texture and palatability

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International Journal of High Pressure Research, Vol. 33, Iss. 2, 2013-06 ,pp. : 354-361

Taylor & Francis Ltd

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

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

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Effects of high pressure treatment on the quality of chicken patties

By Pietrzak D.   Cegiełka A.   Fonberg-Broczek M.   Ziarno M.  

International Journal of High Pressure Research, Vol. 31, Iss. 2, 2011-06 ,pp. : 350-357

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Effects of High-Pressure Treatment on the Sensory Quality of White Grape Juice

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An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety

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PLASMA PROCESSES AND POLYMERS (ELECTRONIC), Vol. 15, Iss. 2, 2018-02 ,pp. : n/a-n/a

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