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

Title
High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 88, Issue 3, Pages 542-547
Publisher
Elsevier BV
Online
2011-02-17
DOI
10.1016/j.meatsci.2011.02.008

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