Microbial inactivation after high-pressure processing at 600 MPa in commercial meat products over its shelf life
M. Garriga, N. Grèbol, M.T. Aymerich, J.M. Monfort, M. HugasVolume:
5
Year:
2004
Language:
english
DOI:
10.1016/j.ifset.2004.07.001
File:
PDF, 117 KB
english, 2004