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Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages

by C.K. Yeung and S.C. Huang

Journal of Food and Nutrition Research. 2016, 4(7), 442-447. DOI: 10.12691/jfnr-4-7-5
Pub. Date: July 22, 2016Views: 7003 Downloads: 5536Like: 0

meat products non-thermal preservation process refrigeration storage microbial status

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