Zeitschriftenaufsatz
|
2019
Reduction potential of steam vacuum and high-pressure water treatment on microbes during beef meat processing.
Autor:in
Dixon, Emmanuel; Rabanser, Isabel; Dzieciol, Monika; Zwirzitz, Benjamin; Wagner, Martin; Mann, Evelyne; Stessl, Beatrix; Wetzels, Stefanie Urimare
Publikationen als Autor:in / Herausgeber:in der Vetmeduni
Journal
Dokumententyp
Short Communication
ISSN/eISSN
0956-7135 -
10.1016/j.foodcont.2019.106728
WoS ID