| Original language | English |
|---|---|
| Pages (from-to) | 46-48 |
| Journal | Fleischwirtschaft : international |
| Volume | 4 |
| Publication status | Published - 1 Jan 2002 |
High pressure processing combined with sodium chloride and organic acids to inactivate the microbiota of mechanically recovered poultry meat
Research output: Contribution to journal › Article › Research