2010•ABAH BiofluxRequires access

Physicochemical and microbiological research on characteristics of meat products during storage in the membrane depending on the quality of raw materials.

C. Moldovanu, C. Laslo

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Key concepts: Food science, Raw material, Quality (philosophy), Chemistry, Pulp and paper industry, Environmental science, Process engineering, Engineering

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Physicochemical and microbiological research on characteristics of meat products during storage in the membrane depending on the quality of raw materials. — Research Paper | ScholarLens