Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
about
Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.
description
2015 nî lūn-bûn
@nan
2015年の論文
@ja
2015年学术文章
@wuu
2015年学术文章
@zh
2015年学术文章
@zh-cn
2015年学术文章
@zh-hans
2015年学术文章
@zh-my
2015年学术文章
@zh-sg
2015年學術文章
@yue
2015年學術文章
@zh-hant
name
Microbiological, physicochemic ...... c pressure processed raw meat.
@en
Microbiological, physicochemic ...... c pressure processed raw meat.
@nl
type
label
Microbiological, physicochemic ...... c pressure processed raw meat.
@en
Microbiological, physicochemic ...... c pressure processed raw meat.
@nl
prefLabel
Microbiological, physicochemic ...... c pressure processed raw meat.
@en
Microbiological, physicochemic ...... c pressure processed raw meat.
@nl
P2093
P1433
P1476
Microbiological, physicochemic ...... c pressure processed raw meat.
@en
P2093
P304
P356
10.1016/J.MEATSCI.2015.05.002
P577
2015-05-12T00:00:00Z