High Pressure Induced Gel Formation of Haemoglobin and Whey Proteins at Elevated Temperatures

By van Camp J.   Feys G.   Huyghebaert A.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 29, Iss. 1, 1996-01 ,pp. : 49-57

Academic Press

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Flow and Viscoelastic Properties of Concentrated Milk Treated by High Hydrostatic Pressure

By Vélez-Ruiz J.F.   Swanson B.G.   Barbosa-Cánovas G.V.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 31, Iss. 2, 1998-02 ,pp. : 182-195

Academic Press

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The Effect of Growth Stage and Growth Temperature on High Hydrostatic Pressure Inactivation of Some Psychrotrophic Bacteria in Milk

By McClements J. M. J.   Patterson M. F.   Linton M.  

Journal of Food Protection, Vol. 64, Iss. 4, 2001-04 ,pp. : 514-522

International Association for Food Protection

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Effect of High Hydrostatic Pressure on Listeria innocua 910 CECT Inoculated into Ewe's Milk

By Gervilla R.   Capellas M.   Ferragut V.   Guamis B.  

Journal of Food Protection, Vol. 60, Iss. 1, 1997-01 ,pp. : 33-37

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Inactivation of Escherichia coli in Milk by High-HydrostaticPressure Treatment in Combination with Antimicrobial Peptides

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Journal of Food Protection, Vol. 62, Iss. 11, 1999-11 ,pp. : 1248-1254

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