Effects of high hydrostatic pressure processing on the number of bacteria and texture of beef liver

被引：0
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作者：
College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi [1 ]
Kanagawa
252-0880, Japan
不详 [2 ]
Ibaraki
300-0393, Japan
不详 [3 ]
Tokyo
158-8501, Japan
不详 [4 ]
Tokyo
180-8602, Japan
机构：
来源：
J. Food Qual. |
关键词：
Compilation and indexing terms; Copyright 2024 Elsevier Inc;
D O I：
7835714
中图分类号：
学科分类号：
摘要：
After-treatment - Hepatocytes - High hydrostatic pressure processing - Log reductions - Lower pressures - Mitochondrial swelling - Ultrastructural analysis
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