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

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 88, Issue 3, Pages 542-547

出版商

Elsevier BV

发表日期

2011-02-17

DOI

10.1016/j.meatsci.2011.02.008

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