Effect of High Hydrostatic Pressure Combined with Moderate Heat to Inactivate Pressure‐Resistant Bacteria in Water‐Boiled Salted Duck

Keping Ye(Nanjing Agricultural University), Guanghong Zhou(Nanjing Agricultural University), Yulin Feng(Nanjing Agricultural University), Kai Wang(University of Helsinki), Yun Bai(Nanjing Agricultural University), Xinglian Xu(Ministry of Education and Child Care)
Journal of Food Science
May 5, 2015
10.1111/1750-3841.12898
Cited by 2

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