Tokusoglu, ÖBarbosa-Cánovas, GV2024-07-182024-07-18http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/4774EnglishHIGH-HYDROSTATIC-PRESSURELIQUID WHOLE EGGSALMONELLA-ENTERITIDISWHITE PROTEINSFOAMING PROPERTIESESCHERICHIA-COLIRHEOLOGICAL CHARACTERISTICSPHYSICOCHEMICAL PROPERTIESFUNCTIONAL-PROPERTIESANTIVIRAL ACTIVITYImproving Quality and Shelf-Life of Table Eggs and Olives by High-Pressure ProcessingArticle; Book Chapter