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 Processing at Subzero Temperature: Effect on Spoilage Microbiota of Poultry

By Yuste J.   Pla R.   Beltran E.   Mor-Mur M.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 673-676

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Inactivation of Staphylococcus Aureus and Listeria Monocytogenes in Milk and Cream of Chicken Soup by High Hydrostatic Pressure and Bacteriocins

By Alpas H.   Bozoglu F.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 681-684

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Influence of high-hydrostatic pressure on tryptic and chymotryptic hydrolysis of milk proteins

By Beran Milos   Klubal Radek   Molik Petr   Strohalm Jan   Urban Marian   Klaudyova Andrea Anna   Prajzlerova Klara  

International Journal of High Pressure Research, Vol. 29, Iss. 1, 2009-03 ,pp. : 23-27

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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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