High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio

  1. De Alba, M.
  2. Bravo, D.
  3. Medina, M.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2012

Volume: 92

Issue: 4

Pages: 823-828

Type: Article

DOI: 10.1016/J.MEATSCI.2012.07.008 GOOGLE SCHOLAR
Data source: Scopus