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Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

机译：高静水压力处理对牛肉生牛肉理化特性，微生物品质和感官特性的影响

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《ICEF11;International congress on engineering and food》||1655-1656|共2页
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N. Szerman; Y. Barrio; B. Schroeder; P. Martinez; A. Sancho; C. Sanow; S.R. Vaudagna;
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2. The effects of high hydrostatic pressure at subzero temperature on the quality of ready-to-eat cured beef carpaccio [J] . S.R. Vaudagna, C.B. Gonzalez, B. Guignon, Meat Science . 2012,第4期

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4. Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio [C] . N. Szerman, Y. Barrio, B. Schroeder, International congress on engineering and food . 2011

机译：高静压压力处理对牛肉肉叉物理化学性质，微生物质量和感官属性的影响
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7. Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio [O] . Szerman Natalia, Barrio Yanina, Schroeder Belén, 2011

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Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio

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