A meta‐analysis of the effect of high pressure processing on four quality traits of fresh pork-Reference-Cited by-同舟云学术

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A meta‐analysis of the effect of high pressure processing on four quality traits of fresh pork

Published:2019-02-15 Issue:3 Volume:43 Page:e13895
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Zybert Andrzej¹,Tarczyński Krystian¹^ORCID,Sieczkowska Halina¹

Affiliation:

1. Faculty of Natural Sciences, Department of Pig Breeding and Meat Science Siedlce University of Natural Sciences and Humanities Siedlce Poland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13895

Reference53 articles.

1. Shelf Life Extension, Safety, and Quality of Fresh Pork Loin Treated with High Hydrostatic Pressure

2. Quality considerations with high pressure processing of fresh and value added meat products

3. Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi

4. Introduction to Meta-Analysis

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of High Pressure, Calcium Chloride and ZnO-Ag Nanoparticles on Beef Color and Shear Stress;Foods;2020-02-12

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