Effects of the Application of Dense Phase Carbon Dioxide Treatments on Technological Parameters, Physicochemical and Textural Properties and Microbiological Quality of Lamb Sausages
Crossref DOI link: https://doi.org/10.1007/s12393-014-9092-9
Published Online: 2014-08-27
Published Print: 2015-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Szerman, Natalia
Rao, Wei Li
Li, Xin
Yang, Yang
Vaudagna, Sergio R.
Zhang, De Quan
Text and Data Mining valid from 2014-08-27