Published in
Elsevier, LWT - Food Science and Technology, (86), p. 185-192, 2017
DOI: 10.1016/j.lwt.2017.07.037
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Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking
Journal article published in 2017 by
Shengqian Sun,
Gary Sullivan,
Jayne Stratton,
Chad Bower,
George Cavender 
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
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