FOOD SAFETY IMPLICATIONS OF HIGH HYDROSTATIC-PRESSURE AS A FOOD-PROCESSING METHOD

被引：0
|
作者：
LECHOWICH, RV
机构：
来源：
FOOD TECHNOLOGY | 1993年 / 47卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：170 / &
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