High-Pressure Low-Temperature Processing of Foods: Impact of Metastable Phases on Process and Quality Parameters

@inproceedings{Benet2006HighPressureLP,
  title={High-Pressure Low-Temperature Processing of Foods: Impact of Metastable Phases on Process and Quality Parameters},
  author={Gabriel Urrutia Benet},
  year={2006}
}

References

Publications referenced by this paper.
SHOWING 1-10 OF 276 REFERENCES

Impact of High Pressure-Low Temperature Processes on Cellular Materials Related to Food

O. Schlüter
  • PhD Thesis. Technical University of Berlin.
  • 2004
VIEW 5 EXCERPTS
HIGHLY INFLUENTIAL

The effect of growth stage and growth temperature on high hydrostatic pressure inactivation of some psychrotrophic bacteria in milk

J.M.J. McClements, M. F. Patterson, M. Kinton
  • Journal of Food Protection, 64(4), 514-522.
  • 2001
VIEW 5 EXCERPTS
HIGHLY INFLUENTIAL

The effects of high hydrostatic pressure on bacteria

P. Chilton, N. S. Isaacs, B. Mackey, R. Stenning
  • 1997
VIEW 6 EXCERPTS
HIGHLY INFLUENTIAL