✦ LIBER ✦
Conventional freezing plus high pressure–low temperature treatment: Physical properties, microbial quality and storage stability of beef meat
✍ Scribed by Pedro P. Fernández; Pedro D. Sanz; Antonio D. Molina-García; Laura Otero; Bérengère Guignon; Sergio R. Vaudagna
- Book ID
- 116737148
- Publisher
- Elsevier Science
- Year
- 2007
- Tongue
- English
- Weight
- 346 KB
- Volume
- 77
- Category
- Article
- ISSN
- 0309-1740
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