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Volumn 95, Issue , 2015, Pages 200-207

Preservation of sliced cooked ham at 25, 30 and 37 °C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage

Author keywords

Cooked ham; Hyperbaric storage; Microbial growth inhibition; preservation; Refrigeration

Indexed keywords

AEROBIC BACTERIA; ATMOSPHERIC PRESSURE; LACTIC ACID; MEATS; REFRIGERATION; WOOD PRESERVATION;

EID: 84931270863     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.05.004     Document Type: Article
Times cited : (30)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.