Concepedia
Author
Omaro Caraveo
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Physicochemical and microbiological characteristics of beef treated with high‐intensity ultrasound and stored at 4 °C
Omaro Caraveo, Alma D. Alarcón-Rojo, Ana Luisa Rentería‐Monterrubio, +2
Journal of the Science of Food and Agriculture
2014
Page 1