Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
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Title
Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat
Authors
Keywords
Salmonella, High pressure processing, Allyl isothiocyanate and acetic acid, Raw ground chicken meat, Modeling, Color assessment
Journal
FOOD CONTROL
Volume 123, Issue -, Pages 107784
Publisher
Elsevier BV
Online
2020-11-28
DOI
10.1016/j.foodcont.2020.107784
References
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