كتاب إلكتروني
High Hydrostatic Pressure Freezing and Thawing of Pork Meat: Quality Preservation, Processing Times and High Pressure Treatment Advantages
| العنوان: | High Hydrostatic Pressure Freezing and Thawing of Pork Meat: Quality Preservation, Processing Times and High Pressure Treatment Advantages |
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| المؤلفون: | Massaux, C.Aff2, Béra, F.Aff2, Steyer, B.Aff2, Sindic, M.Aff2, Deroanne, C.Aff2 |
| المساهمون: | Ludwig, Horst, editorAff1 |
| المصدر: | Advances in High Pressure Bioscience and Biotechnology : Proceedings of the International Conference on High Pressure Bioscience and Biotechnology, Heidelberg, August 30 - September 3, 1998. :485-488 |
| قاعدة البيانات: | Springer Nature eBooks |
Full Text Finder | ردمك: | 9783642643002 9783642601965 |
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| DOI: | 10.1007/978-3-642-60196-5_109 |