(Q41509324)

English

Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products.

scientific article published on February 1991

Statements

Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. (English)
1 February 1991
207-215

Identifiers

 
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