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Physicochemical and microbiological characteristics of beef treated with high-intensity ultrasound and stored at 4 °C
Caraveo, Omaro, Alarcon-Rojo, Alma D, Renteria, Ana, Santellano, Eduardo, Paniwnyk, LarysaVolume:
95
Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.6979
Date:
September, 2015
File:
PDF, 242 KB
english, 2015