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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Effect of high pressure-high temperature process on meat product quality

By Duranton Frederique   Maree Elvire   Simonin Helene   Cheret Romuald   de Lamballerie Marie  

International Journal of High Pressure Research, Vol. 31, Iss. 1, 2011-03 ,pp. : 163-167

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Effects of high pressure treatment on the quality of chicken patties

By Pietrzak D.   Cegiełka A.   Fonberg-Broczek M.   Ziarno M.  

International Journal of High Pressure Research, Vol. 31, Iss. 2, 2011-06 ,pp. : 350-357

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Combined effects of high pressure and sodium hydrogen carbonate treatment on beef: improvement of texture and color

By Ohnuma Shun   Kim Yun-Jung   Suzuki Atsushi   Nishiumi Tadayuki  

International Journal of High Pressure Research, Vol. 33, Iss. 2, 2013-06 ,pp. : 342-347

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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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