Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

标题
Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 2, Pages 366-374
出版商
Elsevier BV
发表日期
2009-08-29
DOI
10.1016/j.lwt.2009.08.015

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