Cite
HARVARD Citation
Sun, S. et al. (2017). Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking. Lebensmittel-Wissenschaft + Technologie =. pp. 185-192. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Sun, S. et al. (2017). Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking. Lebensmittel-Wissenschaft + Technologie =. pp. 185-192. [Online].