Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat

Author:

Fernández Pedro P.,Sanz Pedro D.,Molina-García Antonio D.,Otero Laura,Guignon Bérengère,Vaudagna Sergio R.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. AFNOR V-08-054. (1999). Microbiology of food and animal feeding stuffs- Ennumeration of the enterobacteria by colony-count technique at 30°C- Routine method.

3. Arnau, J., Gou, P., Monfort, J.M., Sanz, P.D., Molina-García, A.D., Otero, L., Fernández, P.P., Guamis, B., Espuña, X., Grébol, N., Masoliver, P., Gassiot, M., Yuste, J., & Quevedo, J. “Procedimiento para la protección y estabilización del color de carnes y productos elaborados de carne, frescos, marinados o parcialmente deshidratados, tratados por alta presión. Spanish application number: ES20060000735. 17/03/2006.

4. Water, in the liquid form and five solid forms, under pressure;Bridgman;Proceedings of the American Academy of Arts and Sciences,1912

5. Change of phase under pressure. II. New melting curves with a general thermodynamic discussion on melting;Bridgman;Physics Reviews,1915

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