Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products | Maksimenko | Theory and practice of meat processing

Theory and practice of meat processing
Teoriâ i praktika pererabotki mâsa

eng | рус

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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Theory and practice of meat processing

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Maksimenko A.A., Lyude A.V., Semenova A.A., Dydykin A.S., Nishiumi T. Application of high hydrostatic pressure technology to improve consumer characteristics and safety of meat products. Theory and practice of meat processing. 2020;5(2):26-38. https://doi.org/10.21323/2414-438X-2020-5-2-26-38

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ISSN 2414-438X (Print)
ISSN 2414-441X (Online)

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About the Authors

A. A. Maksimenko
Graduate School of Science and Technology of the Niigata University
Japan

Anastasiia A. Maksimenko — Ph.D., Postdoctoral Researcher

2–8050 Ikarashi 2-no-cho, Nishi-ku, Niigata-shi, Niigata 950–2181

A. V. Lyude
Institute of Science and Technology of the Niigata University
Japan

Anna V. Lyude — MBA, Assistant Professor

2–8050 Ikarashi 2-no-cho, Nishi-ku, Niigata-shi, Niigata 950–2181

A. A. Semenova
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Anastasia A. Semenova — Doctor of Technical Sciences, Professor, Deputy Director

109316, Moscow, Talalikhina str., 26

A. S. Dydykin
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Andrei S. Dydykin — Candidat of Technical Sciences, Docent, Head of the Department Functional and Specialized Nutrition

109316, Moscow, Talalikhina str., 26

T. Nishiumi
Institute of Science and Technology of the Niigata University
Japan

Tadayuki Nishiumi — Ph.D., Professor and Head of Food Science Center

2–8050 Ikarashi 2-no-cho, Nishi-ku, Niigata-shi, Niigata 950–2181

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