Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle

Published 2007 View Full Article

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Title
Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle
Authors
Keywords
-
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 2, Pages 317-322
Publisher
Elsevier BV
Online
2007-03-13
DOI
10.1016/j.lwt.2007.02.020

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