Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality
- 1 October 2015
- journal article
- Published by Elsevier BV in Food and Bioproducts Processing
- Vol. 96, 133-144
- https://doi.org/10.1016/j.fbp.2015.07.006
Abstract
No abstract availableKeywords
Funding Information
- Spanish Ministry of Economy and Competitiveness
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