High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef-Reference-Cited by-同舟云学术

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High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef

Published:2008-06-28 Issue:2 Volume:63 Page:272-275
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

ZHAO YANYUN,FLORES ROLANDO A.,OLSON DENNIS G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15724.x/fullpdf

Reference15 articles.

1. High pressure technology- away to linger shelf-life;Bergman;Food Trade Review,1994

2. Pressure effects on biological systems;Hoover;Food Technol,1993

3. Biological effects of high hydrostatic pressure on food microorganisms;Hoover;Food Technol,1989

4. Potential food applications of high-pressure effects on ice-water transitions;Kalichevsky;Trends Food Sci. Technol,1995

Cited by 69 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. Thawing;Encyclopedia of Meat Sciences;2024

2. Application of high pressure processing in freezing and thawing processes;Non-thermal Food Processing Operations;2023

3. Fundamentals of thawing processes for frozen foods;High-Temperature Processing of Food Products;2023

4. Industrial Thawing of Fish Blocks;Sustainable Fish Production and Processing;2022

5. Crystallization Behavior and Quality of Frozen Meat;Foods;2021-11-05

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