Поисковый запрос: (<.>S=ОБРАБОТКА ПОД ВЫСОКИМ ДАВЛЕНИЕМ<.>) |
Общее количество найденных документов : 7
Показаны документы с 1 по 7
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1.
| Effect of high-pressure processing on Vibrio parahaemolyticus strains in pure culture and Pacific oysters // J. Shellfish Res., 2002. Vol. 21, N 1.-С.325
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2.
| Carotenoid content and antioxidant capacity of mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage // Eur. Food Res. and Technol., 2006. Vol. 223, N 2.-С.210-215
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3.
| Adams E.G. Effects of high pressure processing on the microbiological and physical properties of pasteurized fluid milk products // Milchwissenschaft, 2006. Vol. 61, N 3.-С.277-280
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4.
| Effect of high pressure treatment on viability of Lactobacillus delbrueckii spp. bulgaricus, Streptococcus thermophilus and L.acidophilus and the pH of fermented milk // Milchwissenschaft, 2008. Vol. 63, N 1.-С.11-14
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5.
| Effect of high pressure treatment at various temperatures on the rennet clotting behavior of bovine and ovine milk // Milchwissenschaft, 2010. Vol. 65, N 3.-С.266-269
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6.
| Chilled storage of high pressure processed black tiger shrimp (Penaeus monodon) // J. Aquat. Food Prod. Technol., 2015. Vol. 24, N 1-4.-С.283-299
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7.
| Fatty acid profile and bacteriological quality of caiman meat subjected to high hydrostatic pressure // LWT - Food Sci. and Technol., 2015. Vol. 63, N 2.-С.872-877
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