Authors:
Yuste, J
Pla, R
Capellas, M
Sendra, E
Beltran, E
Mor-Mur, M
Citation: J. Yuste et al., Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation, J FOOD SCI, 66(3), 2001, pp. 482-484
Citation: J. Yuste et al., Bacterial sensitivity to high hydrostatic pressure in mechanically recovered poultry meat - Minor baroprotective role of fat content, FLEISCHWIRT, 81(1), 2001, pp. 94-96
Citation: J. Yuste et al., Combination of high pressure with nisin or lysozyme to further process mechanically recovered poultry meat, HIGH PR RES, 19(1-6), 2000, pp. 475-480
Citation: J. Yuste et al., Salmonella enteritidis and aerobic mesophiles in inoculated poultry sausages manufactured with high-pressure processing, LETT APPL M, 31(5), 2000, pp. 374-377
Authors:
Ponce, E
Pla, R
Sendra, E
Guamis, B
Mor-Mur, M
Citation: E. Ponce et al., Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media, FOOD MICROB, 16(4), 1999, pp. 357-365
Citation: J. Yuste et al., Listeria innocua and aerobic mesophiles during chill storage of inoculatedmechanically recovered poultry meat treated with high hydrostatic pressure, MEAT SCI, 53(4), 1999, pp. 251-257
Citation: J. Yuste et al., Pressure- vs. heat-induced bacterial stress in cooked poultry sausages: a preliminary study, LETT APPL M, 29(4), 1999, pp. 233-237
Authors:
Yuste, J
Mor-Mur, M
Capellas, M
Guamis, B
Pla, R
Citation: J. Yuste et al., Mechanically recovered poultry meat sausages manufactured with high hydrostatic pressure, POULTRY SCI, 78(6), 1999, pp. 914-921