High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

✍ Scribed by C.E. Realini; M.D. Guàrdia; M. Garriga; M. Pérez-Juan; J. Arnau

• Book ID: 116738268
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 306 KB
• Volume: 88
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.02.008