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High pressure and freezing temperature effect on quality and microbial inactivation of cured pork ca
High pressure and freezing temperature effect on quality and microbial inactivation of cured pork ca
2011
C.E. Realini
Miguel de la Guardia
Maica Garriga
M. Pérez-Juan
J. Arnau
Keywords:
Microbial inactivation
Frost (temperature)
Chemistry
Food science
Shelf life
Correction
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