Effect of ultra-high pressure treatment on microbial inactivation and quality of fresh hairy belly

doi:10.13995/j.cnki.11-1802/ts.022646

WANG Xiaoqiong, BI Xiufang, LIU Huan, XING Yage, CHE Zhenming, LI Mingyuan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 212-216.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (6) : 212-216. DOI: 10.13995/j.cnki.11-1802/ts.022646

Effect of ultra-high pressure treatment on microbial inactivation and quality of fresh hairy belly

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(6): 212-216 https://doi.org/10.13995/j.cnki.11-1802/ts.022646

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Received	Published
2019-10-28	2020-03-25
Issue Date
2020-04-24

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