Effect of thermal treatment under high pressure on the quality of a meat sauce

References

• Gola , S. and Col. 1996 . “ Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressures ” . In High Pressure Bioscience and Biofechnology , Edited by: Hayashi , R. and Balny , C. p. 253 Elsevier Science .
   Google Scholar
• Carpi , G. and Col. 5th of May 1995 . “ Prove di stabilizzazione di prodotti alimentari mediante l'impiego delle alte pressioni ” . In Proceedings of “Impiego delle alte pressioni nell'industria alimentare ed. CNR-RAISA sottoprogetto n 4”, Parma 5th of May ,
   Google Scholar
• Rovere , P. and Col. 1996 . Trattamenti termici ad alte pressioni: valutazione dell'effetto sterilizzante e del danno termico . Ind. Cons. , 71 : 473
   Google Scholar
• Isaacs , N. and Coulson , M. 1996 . “ The effect of pressure on processes modelling the Maillard reaction ” . In High Pressure Bioscence and Biotechnology , Edited by: Hayashi , R. and Balny , C. p. 479 Elsevier science .
   Google Scholar
• Severini , C. and Col. 1977 . High pressure effects on lipid oxidation of extra wirgin olive and seed oils . Ital. J. Food Sci. , 3 : 183
   Google Scholar
• Rovere , P. and Col. 1998 . Modelling and calculation of the sterilizing effect in high pressure heat treatments . Ind. Cons. , 73 : 303
   Google Scholar
• Camicina , L. 1960 . La grande cucina, Ed. Garzanti .
   Google Scholar