Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio
11th International Congress on Engineering and Food (ICEF11), Atenas, Grecia, 22-26 May 2011
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| Main Authors: | , , , , , , |
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| Format: | info:ar-repo/semantics/artículo biblioteca |
| Language: | eng |
| Published: |
2011
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| Subjects: | Hydrostatic Pressure, Beef Carpaccio, Beef, Presión Hidrostática, Carne de Res, Physicochemical Properties, Microbial Quality, |
| Online Access: | https://www.sciencedirect.com/science/article/pii/S2211601X11001301 http://hdl.handle.net/20.500.12123/5079 https://doi.org/10.1016/j.profoo.2011.09.129 |
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