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

✍ Scribed by Tamotsu Shigehisa; Takashi Ohmori; Ayumi Saito; Shiro Taji; Rikimaru Hayashi

Book ID: 113274275
Publisher: Elsevier Science
Year: 1991
Tongue: English
Weight: 407 KB
Volume: 12
Category: Article
ISSN: 0168-1605
DOI: 10.1016/0168-1605(91)90071-v

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