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By Chevalier D.   Sequeira-Munoz A.   Le Bail A.   Simpson B.K.   Ghoul M.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 8, 2000-12 ,pp. : 570-577

Academic Press

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Lipid oxidation in high-pressure processed chicken breast during chill storage and subsequent heat treatment: effect of working pressure, packaging atmosphere and storage time

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European Food Research and Technology A, Vol. 219, Iss. 2, 2004-07 ,pp. : 167-170

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Effects of High-Pressure Processing on the Quality of Sea Bass (Dicentrarchus labrax) Fillets During Refrigerated Storage

By Teixeira Bárbara   Marques António   Mendes Rogério   Gonçalves Amparo   Fidalgo Liliana   Oliveira Marise   Saraiva Jorge   Nunes Maria  

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High-Pressure Processing Applied to Cooked Sausages: Bacterial Populations during Chilled Storage

By Yuste J.   Pla R.   Capellas M.   Ponce E.   Mor-Mur M.  

Journal of Food Protection, Vol. 63, Iss. 8, 2000-08 ,pp. : 1093-1099

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Changes in K Value and Microorganisms of Tilapia Fillet during Storage at High-Pressure, Normal Temperature

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Journal of Food Protection, Vol. 64, Iss. 1, 2001-01 ,pp. : 94-98

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