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Microflora and Chemical Properties during the Manufacturing Process of Uncooked Loin Roll Subjected to High Pressure Treatment with Respect to Food Hygienic Quality
OGIHARA, Hirokazu, KAWAI, Nene, NOGAWA, Mamiko, KAMESAKA, Tomoyo, NOSE, Masatoshi, YANO, NobuhiroVolume:
28
Year:
2002
Journal:
food preservation science
DOI:
10.5891/jafps.28.9
File:
PDF, 1.16 MB
2002