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2015•Shipin anquan zhiliang jiance xuebaoRequires access

Effect of ultra-high pressure technology on microbial and quality of meat products.

Yan Hong, Dang MiaoMiao, Fei Nan, Xia XiuFang

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Key concepts: Food science, Food quality, Food contaminant, Quality (philosophy), Chemistry, Environmental science, Epistemology, Philosophy

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Effect of ultra-high pressure technology on microbial and quality of meat products. — Research Paper | ScholarLens