The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922
出版年份 2014 全文链接
标题
The Effects of High-Pressure Processing at Low and Subzero Temperatures on Inactivation of Microorganisms in Frozen and Unfrozen Beef Mince Inoculated with Escherichia coli Strain ATCC 25922
作者
关键词
High-pressure processing, Subzero temperature, Beef mince, Colour
出版物
Food and Bioprocess Technology
Volume 7, Issue 10, Pages 3033-3044
出版商
Springer Nature
发表日期
2014-06-03
DOI
10.1007/s11947-014-1339-1
参考文献
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