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Food and Agricultural Immunology Volume 33, 2022 - Issue 1

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Review

Pressurization technique: principles and impact on quality of meat and meat products

Javeed AkhtarDepartment of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, EthiopiaCorrespondence[email protected]

Mebrhit Gebremariam AbrhaDepartment of Chemical Engineering, College of Engineering and Technology, Adigrat University, Adigrat, Ethiopia

Pages 264-285 | Received 20 Jan 2022, Accepted 16 Apr 2022, Published online: 23 May 2022

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https://doi.org/10.1080/09540105.2022.2068507
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Nan Zheng, Mengfei Long, Zehua Zhang, Shuang Du, Xinlei Huang, Tolbert Osire & Xiaole Xia. (2023) Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Qi Yu, Min Zhang, Ronghua Ju, Arun S. Mujumdar & Haixiang Wang. (2022) Advances in prepared dish processing using efficient physical fields: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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