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

By Kim Yun-Jung  

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

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Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate

By Tabe Kanae  

International Journal of High Pressure Research, Vol. 33, Iss. 2, 2013-06 ,pp. : 348-353

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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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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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High-pressure effects on cooking loss and histological structure of beef muscle

By Liu Anjun   Zhan Hu   Zheng Jie   Liu Dongyue   Jia Peiqi  

International Journal of High Pressure Research, Vol. 30, Iss. 4, 2010-12 ,pp. : 538-546

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