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

By Daoudi L.   Quevedo J. M.   Trujillo A. J.   Capdevila F.   Bartra E.   Mínguez S.   Guamis B.  

International Journal of High Pressure Research, Vol. 22, Iss. 3, 2002-01 ,pp. : 705-709

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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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Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

By Pietrzak D.   Fonberg-Broczek M.   Mucka A.   Windyga B.  

International Journal of High Pressure Research, Vol. 27, Iss. 1, 2007-03 ,pp. : 27-31

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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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Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice

By Mert Mecnun  

International Journal of High Pressure Research, Vol. 33, Iss. 1, 2013-03 ,pp. : 55-63

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