Effect of High Pressure and Salt on Pork Meat Quality and Microstructure
Version of Record online: 3 AUG 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 8, pages E188–E194, August 2012
How to Cite
Duranton, F., Simonin, H., Chéret, R., Guillou, S. and de Lamballerie, M. (2012), Effect of High Pressure and Salt on Pork Meat Quality and Microstructure. Journal of Food Science, 77: E188–E194. doi: 10.1111/j.1750-3841.2012.02816.x
- Issue online: 3 AUG 2012
- Version of Record online: 3 AUG 2012
- MS 20120315 Submitted 2/28/2012, Accepted 5/15/2012.
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