✦ LIBER ✦
Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
✍ Scribed by Al-Nehlawi, A.; Guri, S.; Guamis, B.; Saldo, J.
- Book ID
- 122671456
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 811 KB
- Volume
- 58
- Category
- Article
- ISSN
- 1096-1127
No coin nor oath required. For personal study only.