Gábor Jónás

About

Gábor Jónás is an Associate Professor at the Hungarian University of Agriculture and Life Sciences, Hungary. His research areas include the investigation of salt and water diffusion in various curing methods, the effects of high hydrostatic pressure on meat quality, and the impact of different stunning methods on pork meat attributes. He has published extensively on topics related to meat processing and preservation, showcasing innovative techniques to enhance product quality and shelf life.