Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat
- 31 December 2007
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 77 (4), 616-625
- https://doi.org/10.1016/j.meatsci.2007.05.014
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
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