High Pressure Thawing of Fish (Whiting): Influence of the Process Parameters on Drip Losses

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Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 1, 1999-02 ,pp. : 25-31

Academic Press

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Effect of high hydrostatic pressure and high-pressure homogenisation on inactivation kinetics and quality parameters of mandarin juice

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European Food Research and Technology A, Vol. 232, Iss. 2, 2011-02 ,pp. : 265-274

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Toward Validation of Process Criteria for High-Pressure Processing of Orange Juice with Predictive Models

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Journal of Food Protection, Vol. 68, Iss. 5, 2005-05 ,pp. : 949-954

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High-Pressure Processing of Gorgonzola Cheese: Influence on Listeria monocytogenes Inactivation and on Sensory Characteristics

By Carminati D.   Gatti M.   Bonvini B.   Neviani E.   Mucchetti G.  

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Oyster Preservation by High-Pressure Treatment

By López-Caballero M. E.   Pérez-Mateos M.   Montero P.   Borderías A. J.  

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