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1 Ergebnisse
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Comparative effect of high hydrostatic pressure treatment o..:
Martín, María Jesús
;
García‐Parra, Jesús
;
Trejo, Antonia
...
Journal of Food Processing and Preservation. 45 (2020) 1 - p. , 2020
Link:
https://doi.org/10.1111/jfpp.15082
RT Journal T1
Comparative effect of high hydrostatic pressure treatment on Spanish and Portuguese traditional chorizos and evolution at different storage temperatures
UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jfpp.15082&Exemplar=1&LAN=DE A1 Martín, María Jesús A1 García‐Parra, Jesús A1 Trejo, Antonia A1 Gómez‐Quintana, Antonia A1 Miguel‐Pintado, Cristina A1 Riscado, Ana A1 Paulo, Luisa A1 Ramírez Bernabé, Rosario PB Hindawi Limited YR 2020 SN 0145-8892 SN 1745-4549 JF Journal of Food Processing and Preservation VO 45 IS 1 LK http://dx.doi.org/https://doi.org/10.1111/jfpp.15082 DO https://doi.org/10.1111/jfpp.15082 SF ELIB - SuUB Bremen
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