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Annamária Barkó
Annamária Barkó
University of Agriculture, Faisalabad
Food science
Materials science
Chemistry
maximum intensity
water binding
4
Papers
4
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0
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Effects of HHP’s Holding Time on Proteins of Liquid Egg Products
2021
Adrienn Tóth
Csaba Németh
Karina Ilona Hidas
Annamária Barkó
Attila Nagy
Attila Lőrincz
Gergő Illés
László Friedrich
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A Rheological Study of Lemon Curd Made of Frozen-thawed Liquid Egg Yolk
2021
Karina Ilona Hidas
Anna Visy
Ildikó Cs. Nyulas-Zeke
László Friedrich
Annamária Barkó
Gergely Illés
Csaba Németh
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Evaluation of ultrasound and microbubbles effect on pork meat during brining process.
2021
Ultrasonics Sonochemistry
Anna Visy
Gábor Jónás
Dávid Szakos
Zsuzsanna Horváth-Mezőfi
Karina Ilona Hidas
Annamária Barkó
László Friedrich
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Effect of wet-curing on physical properties and proteins of cured ham
2021
Progress in Agricultural Engineering Sciences
Anna Visy
Karina Ilona Hidas
Annamária Barkó
Lien Le Phuong Nguyen
L. Friedrich
Gábor Jónás
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