Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast
Author:
Funder
Instituto Nacional de Tecnología Agropecuaria
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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4. High pressure inactivation of citrobacter freundii, pseudomonas fluorescens and listeria innocua in inoculated minced beef muscle;Carlez;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,1993
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