Investigation of Temperature-Step Aging of Beef Sirloin on Techno-Functional and Microbiological Attributes by Gyöngyi Katalin Wolf, Gábor Jónás, István Dalmadi, Tamás Csurka

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Preservative Effect of Novel Combined Treatment with Electrolyzed Active Water and Lysozyme Enzyme to Increase the Storage Life of Vacuum-Packaged Carp by Péter Palotás, Péter Palotás, Gábor Jónás, József Lehel, László Friedrich

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Evaluation of the Effects of Electrical and Carbon Dioxide Stunning Methods on Quality Attributes of Pork Meat by Gábor Jónás, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, László Friedrich

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Combination of a Natural Bioactive Compound and High-Hydrostatic-Pressure Treatment to Increase the Shelf-Life and Quality of Pork Meat by Tamás Csurka, Zoltán Fekete, Anna Visy, Karina Ilona Hidas, István Dalmadi, Ferenc Horváth, László Ferenc Friedrich, Gábor Jónás

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Effect of watering before slaughter and the evisceration method on the quality characteristics of fattened goose liver by Koppány L. Majzinger, Gábor Jónás, József Surányi, Ágnes Zimborán, Gabriella Kiskó, Andrea Taczman-Brückner, Annamária Barkó, László F. Friedrich

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