Effect of low-pressure plasma treatment on the color and...

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Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

Ulbin-Figlewicz, N., Jarmoluk, A.
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Language:
english
Journal:
Food Science and Technology International
DOI:
10.1177/1082013215597810
Date:
July, 2015
File:
PDF, 233 KB
english, 2015
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