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High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

C E Realini1, M D Guàrdia, M Garriga

  • 1IRTA, Monells, Finca Camps i Armet E-17121 Monells (Girona), Spain. carolina.realini@irta.es

Meat Science
|March 9, 2011
PubMed

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