|ITEM METADATA RECORD
|Title: ||Shelf-life extension of cooked meat products by high hydrostatic pressure treatment combined with natural preservatives|
|Authors: ||Vercammen, Anne|
Van Oirbeek, K.G.A.
|Issue Date: ||Sep-2010 |
|Conference: ||Conference on Food Microbiology edition:15 location:Ghent, Belgium date:16-17 September 2010|
|Publication status: ||published|
|KU Leuven publication type: ||AMa|
|Appears in Collections:||Centre for Food and Microbial Technology|
Bioengineering Technology TC, Technology Campuses Ghent and Aalst
Technologiecluster Bioengineering Technologie
Microbial and Molecular Systems - miscellaneous
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