High hydrostatic pressure effects on rapid thawing of frozen beef

Ejemplares similares

• Impact of high hydrostatic pressure on phase transitions of foods
  por: KNORR, Dietrich
• Application of high hydrostatic pressure to eliminate listeria monocytogenes from fresh pork sausage
  por: Murano, E.
• Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure
  por: Gervilla, R.
• Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese microstructure, texture, and sensory properties of shredded milled curd cheddar
• Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state
  por: Berry, B.