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Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat

Effects of the pressure, flow rate and delivered volume of brine on the distributions of brine and bacteria in brine-injected meat

B. Uttaro; M. Badoni; S. Zawadski; C.O. Gill

作者B. Uttaro; M. Badoni; S. Zawadski; C.O. Gill
卷第22卷
期第2期
印刷ISSN0956-7135
文件大小194.43KB
发表时间2011
DOI10.1016/j.foodcont.2010.06.016

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