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K. H. Bak, T. Bolumar, A. H. Karlsson, G. Lindahl & V. Orlien. (2019) Effect of high pressure treatment on the color of fresh and processed meats: A review. Critical Reviews in Food Science and Nutrition 59:2, pages 228-252.
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P. Trespalacios & R. Pla. (2009) Development of low-fat chicken meat and dried egg white gels by high pressure. High Pressure Research 29:1, pages 150-161.
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Maria Lavilla, Idoia Olabarrieta, Daniel Lasa, Begoña Martínez, Gema Serrano, Andoni Luis Aduriz & Iñigo Martínez-de-Marañón. (2019) Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure. International Journal of Gastronomy and Food Science 17, pages 100155.
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Vibeke Orlien. 2017. Reference Module in Food Science. Reference Module in Food Science.
Dileep A. Omana, Graham Plastow & Mirko Betti. (2011) Effect of different ingredients on color and oxidative characteristics of high pressure processed chicken breast meat with special emphasis on use of β-glucan as a partial salt replacer. Innovative Food Science & Emerging Technologies 12:3, pages 244-254.
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Sandie M. Møller, Alberto Grossi, Mette Christensen, Vibeke Orlien, Jakob Søltoft-Jensen, Ida K. Straadt, Anette K. Thybo & Hanne C. Bertram. (2011) Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre. Meat Science 87:4, pages 387-393.
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Hanne Christine Bertram, Andrew K Whittaker, W.Robin Shorthose, Henrik J Andersen & Anders H Karlsson. (2004) Water characteristics in cooked beef as influenced by ageing and high-pressure treatment—an NMR micro imaging study. Meat Science 66:2, pages 301-306.
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