검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
High pressure carbon dioxide on pork raw meat: Inactivation of mesophilic bacteria and effects on colour properties Cappelletti M, Ferrentino G, Spilimbergo S Journal of Food Engineering, 156, 55, 2015 |
| 2 |
The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples Karayannakidis PD, Zotos A, Petridis D, Taylor KDA Journal of Food Engineering, 78(3), 775, 2007 |