Effect of ultra high pressure treatment on microbial inactivation and quality of cooked meat in Sichuan cuisine
SONG Yongcheng, WANG Xiaoqiong, HOU Xinyue, BI Xiufang, XING Yage, CHE Zhenming
Food and Fermentation Industries . 2020, (19): 161 -166 .  DOI: 10.13995/j.cnki.11-1802/ts.024047

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