Work

Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products

Year: 1991

Type: article

Source: International Journal of Food Microbiology

DOI: 10.1016/0168-1605(91)90071-v

Authors: Tamotsu Shigehisa, Takashi Ohmori, Ayumi Saito, Shiro Taji, Rikimaru Hayashi

Institutions: NH Foods Ltd. (Japan), Kyoto University

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1981503171

FWCI: 1.659

Cites: 19

Cited by: 306

Related to: 10