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Springer Publishing Company

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Ultra High Pressure Pasteurization of Milk: Kinetics of Microbial Destruction and Changes in Physico-chemical Characteristics

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Effects of Dairy Ingredients on some Chemical, Physico-chemical and Functional Properties of Minced Fish during Freezing and Frozen Storage

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Effect of Pretreatments on Physico-Chemical Characteristics of Sugarcane Juice

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Freezing Kinetics of a Model Oil-in-Water Emulsion under High Pressure or by Pressure Release. Impact on Ice Crystals and Oil Droplets

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