The principles of ultra high pressure technology and its

By M. Yaldagard, S. Mortazavi, F. T. Yazdi. 2008

149 citations recorded by the source corpus.

Subfields: Biotechnology, Food Science, Physiology

View Paper: https://www.semanticscholar.org/paper/eb7564ea9e6020e185d12c4fea11b28e372c7966

Citations in the corpus

• Effect of High-Pressure Processing on Physical, Biochemical, and Microbiological Characteristics of Black Tiger Shrimp (Penaeus monodon) (2013, unknown): “…additivefree, shelf-stable foods that retain the appearance, natural flavor, texture, and nutritional qualities of raw or fresh foods has been a driving force for commercial application of nonthermal food processing methods, one of which is highpressure (HP) processing (Yaldagard et al. 2008).”