Concepedia

The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids

Begoña Rubio, Ma Dolores García-Cachán, Jordi Rovira, Isabel Jaime

Innovative Food Science & Emerging Technologies · 2006 · 40 citations · 25 references

DOI

Concepts

References

25

Recent advances in the microbiology of high pressure processing

J.P.P.M. Smelt · Trends in Food Science & Technology · 1998 · 661 citations

, , +11

Biological effects of high hydrostatic pressure on food microorganisms

Dallas G. Hoover, CAROLYN METRICK, Anne M. Papineau et al. · Food technology · 1989 · 563 citations

, , +16

New mild technologies in meat processing: high pressure as a model technology

Marta Hugas, Margarita Garriga, J.M. Monfort · Meat Science · 2002 · 389 citations

, , +17

Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing

Anne Carlez, Teresa Veciana-Nogues, Jean-Claude Cheftel · LWT · 1995 · 324 citations

, , +13

Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products

Tamotsu Shigehisa, Takashi Ohmori, Ayumi Saito et al. · International Journal of Food Microbiology · 1991 · 301 citations

, , +16