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

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dc.contributor.authorTokusoglu, Ö
dc.contributor.authorVural, H
dc.date.accessioned2024-07-18T11:53:35Z
dc.date.available2024-07-18T11:53:35Z
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/5718
dc.language.isoEnglish
dc.publisherCRC PRESS-TAYLOR & FRANCIS GROUP
dc.subjectHIGH HYDROSTATIC-PRESSURE
dc.subjectCURED RESTRUCTURED HAM
dc.subjectLISTERIA-MONOCYTOGENES
dc.subjectSALMONELLA-ENTERITIDIS
dc.subjectOXIDATIVE STABILITY
dc.subjectCHICKEN MYOFIBRILS
dc.subjectPOULTRY PRODUCTS
dc.subjectCOLOR
dc.subjectINACTIVATION
dc.subjectSTORAGE
dc.titleHigh-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products
dc.typeArticle; Book Chapter

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