Search Results - Orel, Ricardin

  • Showing 1 - 1 results of 1
Refine Results
  1. 1
    Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

    Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts by Orel, Ricardin, Tabilo-Munizaga, Gipsy, Cepero-Betancourt, Yamira, Reyes-Parra, Juan Esteban, Badillo-Ortiz, Alonso, Pérez-Won, Mario

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:

Search Tools: