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High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio
C.E. Realini, M.D. Guàrdia, M. Garriga, M. Pérez-Juan, J. ArnauVolume:
88
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2011.02.008
File:
PDF, 306 KB
english, 2011