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Altas presiones hidrostáticas: Seguridad alimentaria y competitividad empresarial
Grebol N. (2010). 4º Congreso Internacional: Autocontrol y alimentos inocuos para proteger la salud – Kausal – Bilbao.
Aplicaciones del procesado de alimentos por alta presión
Velázquez G., Vázquez P., Vázquez M., Torres J.A. (2005). Ciencia y Tecnología Alimentaria, Vol. 4, 5 343-352.
High Pressure Processing of Meat, Meat Products and Seafood
Campus M. (2010). Food Engineering Reviews, Vol. 2, Nº4, 256–273.
Inhibición de Listeria monocytogenes y Salmonella mediante alta presión hidrostática en un producto listo para el consumo como el bloc de foie gras
Belletti N., Martinez B., Aymerich T., Garriga M. (2011). Eurocarne, Nº197, 56-60.
Microbiological food safety assessment of high hydrostatic pressure processing: A review
Rendueles E., Omer M.K., Alvseike O., Alonso-Calleja C., Capita R., Prieto M. (2011). LWT - Food Science and Technology Vol. 44, 5, 1251-1260.
Microbiology of pressure-treated foods
Patterson M.F. (2005). Journal of Applied Microbiology, 98, 1400–1409.
New insights into the high-pressure processing of meat and meat products.
Simonin H., Duranton F., Lamballerie M. (2012). Comprehensive Reviews in Food Science and Food Safety, Vol. 11, 285-306.
New mild technologies in meat processing: high pressure as a model technology
Hugas M., Garriga M., Monfort J.M. (2002). Meat Science, 62, 359–371.
Opportunities and Challenges in High Pressure Processing of Foods
Rastogi N. K., Raghavarao K. S. M. S., Balasubramaniam V. M., Niranjan K., Knorr D. (2007). Critical Reviews in Food Science and Nutrition, 47, 69–112.
Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry
Norton T. and Sun D.W. (2008). Food and Bioprocess Technology, 1, 2–34.