The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio

Published 2012 View Full Article

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Title
The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 92, Issue 4, Pages 575-581
Publisher
Elsevier BV
Online
2012-06-14
DOI
10.1016/j.meatsci.2012.06.002

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