High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products

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CRC PRESS-TAYLOR & FRANCIS GROUP

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HIGH HYDROSTATIC-PRESSURE , CURED RESTRUCTURED HAM , LISTERIA-MONOCYTOGENES , SALMONELLA-ENTERITIDIS , OXIDATIVE STABILITY , CHICKEN MYOFIBRILS , POULTRY PRODUCTS , COLOR , INACTIVATION , STORAGE

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http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/5718

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Web of Science Koleksiyonu