Items where Author is "Pásztor-Huszár, K."

Article

Csehi, B. and Salamon, B. and Csurka, T. and Szerdahelyi, E. and Friedrich, L. and Pásztor-Huszár, K. (2021) Physicochemical and Microbiological Changes of Bovine Blood Due to High Hydrostatic Pressure Treatment. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 50 (3). pp. 333-340. ISSN 0139-3006 (print); 1588-2535 (online)

Csehi, B. and Szerdahelyi, E. and Pásztor-Huszár, K. and Salamon, B. and Tóth, A. and Zeke, I. and Jónás, G. and Friedrich, L. (2016) Changes of protein profiles in pork and beef meat caused by high hydrostatic pressure treatment. Acta Alimentaria, 45 (4). pp. 565-571. ISSN 0139-3006

Nagy, D. and Krassóy, M. and Zeke, I. and Pásztor-Huszár, K. and Balla, Cs. (2013) Effects of different freezing methods on some properties of a pasta filata cheese. Acta Alimentaria, 42 (Supple). pp. 45-52. ISSN 0139-3006

Friedrich, L. and Tuboly, E. and Pásztor-Huszár, K. and Balla, Cs. and Vén, Cs. (2012) Non-destructive measurement of outer crust formation in dry sausage using ultrasound technique. Acta Alimentaria, 41 (2). pp. 152-160. ISSN 0139-3006

Koncz, Á. and Mészáros, L. and Farkas, J. and Pásztor-Huszár, K. and Helt, R. and Lechner, N. (2007) Pasteurisation of raw milk by high hydrostatic pressure. Acta Alimentaria, 36 (4). pp. 471-481. ISSN 0139-3006