Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products
- 28 February 1991
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 12 (2-3), 207-215
- https://doi.org/10.1016/0168-1605(91)90071-v
Abstract
No abstract availableKeywords
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