Effect of Beef Product Physical Structure on Salmonella Thermal Inactivation

标题
Effect of Beef Product Physical Structure on Salmonella Thermal Inactivation
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume 74, Issue 7, Pages M347-M351
出版商
Wiley
发表日期
2009-07-16
DOI
10.1111/j.1750-3841.2009.01253.x

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