Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells

Martinus van Boekel · International Journal of Food Microbiology · 2002 · 944 citations

Engineering, Bioenergetics, Weibull Model +11

Microorganisms in Foods 6: Microbial Ecology of Food Commodities.

M. van Schothorst · The World Journal of Men s Health · 1997 · 345 citations

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

H. Mújica-Paz, A. Valdez-Fragoso, Carole Tonello Samson et al. · Food and Bioprocess Technology · 2011 · 322 citations

Engineering, High-pressure Processing, Biotechnology +10

Influence of high pressure on the color and microbial quality of beef meat

Stéphanie Jung, Mohamed Ghoul, M. de Lamballerie-Anton · LWT · 2003 · 230 citations

Microbial Quality, Beef Meat, High Pressure +7

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet

Zbigniew A. Kruk, Hye-Jeong Yun, D. L. Rutley et al. · Food Control · 2010 · 225 citations

Poultry Disease, High Pressure, Chicken Breast Fillet +8