High Pressure Thermal Processing for the Inactivation of Clostridium Perfringens Spores in Beef Slurry

AuthID
 P-00W-5TA
2
Author(s)
Evelyn
·
Tipo de Documento
Article
Year published
2016
Publicado
in Innovative Food Science and Emerging Technologies, ISSN: 1466-8564
Volume: 33, Páginas: 26-31 (5)
Indexing
Scopus®
Crossref®20
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84999106970
Source Identifiers
ISSN: 1466-8564
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