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P D Sanz

Showing results (1-10 of 13) with videos related to

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Biotechnology Progress|December 2, 2000
High-pressure shift freezing. Part 1. Amount of ice instantaneously formed in the processL Otero, P D Sanz
Biotechnology Progress|December 2, 2000
High-presssure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical modelP D Sanz, L Otero
Journal of Food Protection|February 19, 2002
Anisakis simplex larva killed by high-hydrostatic-pressure processingA D Molina-García, P D Sanz
Journal of Applied Microbiology|April 10, 1999
Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopyG Arroyo, P D Sanz, G Préstamo
Journal of Applied Microbiology|June 1, 1997
Effect of high pressure on the reduction of microbial populations in vegetablesG Arroyo, P D Sanz, G Préstamo
Critical Reviews in Food Science and Nutrition|March 20, 2010
Modeling thermophysical properties of food under high pressureL Otero, B Guignon, C Aparicio, et al.
Biotechnology Progress|March 19, 2009
Prediction of ice content in biological model solutions when frozen under high pressureB Guignon, C Aparicio, L Otero, et al.
Letters in Applied Microbiology|April 23, 1999
High pressure response of fruit jams contaminated with Listeria monocytogenesG Préstamo, P D Sanz, M Fonberg-Broczek, et al.
Meat Science|November 9, 2011
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methodsM N Martino, L Otero, P D Sanz, et al.
Meat Science|July 4, 2012
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccioS R Vaudagna, C B Gonzalez, B Guignon, et al.
Pageof 2

Showing results (1-10 of 13) with videos related to

Sort By:
Pageof 2
Biotechnology Progress|December 2, 2000
High-pressure shift freezing. Part 1. Amount of ice instantaneously formed in the processL Otero, P D Sanz
Biotechnology Progress|December 2, 2000
High-presssure shift freezing. Part 2. Modeling of freezing times for a finite cylindrical modelP D Sanz, L Otero
Journal of Food Protection|February 19, 2002
Anisakis simplex larva killed by high-hydrostatic-pressure processingA D Molina-García, P D Sanz
Journal of Applied Microbiology|April 10, 1999
Response to high-pressure, low-temperature treatment in vegetables: determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopyG Arroyo, P D Sanz, G Préstamo
Journal of Applied Microbiology|June 1, 1997
Effect of high pressure on the reduction of microbial populations in vegetablesG Arroyo, P D Sanz, G Préstamo
Critical Reviews in Food Science and Nutrition|March 20, 2010
Modeling thermophysical properties of food under high pressureL Otero, B Guignon, C Aparicio, et al.
Biotechnology Progress|March 19, 2009
Prediction of ice content in biological model solutions when frozen under high pressureB Guignon, C Aparicio, L Otero, et al.
Letters in Applied Microbiology|April 23, 1999
High pressure response of fruit jams contaminated with Listeria monocytogenesG Préstamo, P D Sanz, M Fonberg-Broczek, et al.
Meat Science|November 9, 2011
Size and location of ice crystals in pork frozen by high-pressure-assisted freezing as compared to classical methodsM N Martino, L Otero, P D Sanz, et al.
Meat Science|July 4, 2012
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccioS R Vaudagna, C B Gonzalez, B Guignon, et al.
Pageof 2