The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio

标题
The effect of the combined use of high pressure treatment and antimicrobial edible film on the quality of salmon carpaccio
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 283, Issue -, Pages 28-36
出版商
Elsevier BV
发表日期
2018-06-22
DOI
10.1016/j.ijfoodmicro.2018.06.015

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