EFFECT OF HIGH HYDROSTATIC PRESSURE, GAMMA‐IRRADIATION AND COMBINATION TREATMENTS ON THE MICROBIOLOGICAL QUALITY OF LAMB MEAT DURING CHILLED STORAGE
- 3 April 1997
- journal article
- Published by Wiley in Journal of Food Safety
- Vol. 16 (4) , 263-271
- https://doi.org/10.1111/j.1745-4565.1997.tb00167.x
Abstract
No abstract availableKeywords
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