Combined effect of high pressure and vinegar addition on...

  • Main
  • 2019 / 2
  • Combined effect of high pressure and vinegar addition on...
Innovative Food Science & Emerging Technologies 2019 / 2

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Lee, Sang Hui, Choe, Juhui, Shin, Dong Jin, In Yong, Hae, Choi, Yukyung, Yoon, Yohan, Jo, Cheorun
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.02.006
Date:
February, 2019
File:
PDF, 1.33 MB
english, 2019
Conversion to is in progress
Conversion to is failed