Ultra high temperature, ultra short time surface pasteurization of meat

Ultra high temperature, ultra short time surface pasteurization of meat

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	MORGAN, A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 6 (1996), p. 1216-1218
Materias:	Alimentos Industria alimentaria Carne Carne de aves Pasteurización Enfriamiento
Publicación relacionada:	Contenido en: Journal of Food Science

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