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

Taylor & Francis Ltd

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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

Taylor & Francis Ltd

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Effects of high pressure treatment on the quality of cooked pork ham prepared with different levels of curing ingredients

By Pietrzak D.   Fonberg-Broczek M.   Mucka A.   Windyga B.  

International Journal of High Pressure Research, Vol. 27, Iss. 1, 2007-03 ,pp. : 27-31

Taylor & Francis Ltd

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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

Taylor & Francis Ltd

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Proton Quantum Effects in High Pressure Hydrogen

By Biermann S.   Hohl D.   Marx D.  

Journal of Low Temperature Physics, Vol. 110, Iss. 1-2, 1998-01 ,pp. : 97-102

Springer Publishing Company

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