Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C

标题
Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C
作者
关键词
Supercritical CO, 2, Rosemary, Ground pork, Lipid oxidation, Microbiological properties
出版物
MEAT SCIENCE
Volume 125, Issue -, Pages 114-120
出版商
Elsevier BV
发表日期
2016-12-05
DOI
10.1016/j.meatsci.2016.11.022

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