Novel Techniques for Microbiological Safety in Meat and Fish Industries
The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of meat or meat products without compromising the quality of product and to meet consumer’s demand. This has prompted difficulties in creating and carrying out nov...
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| Päätekijät: | , , , , , , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2021-12-01
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| Sarja: | Applied Sciences |
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| Linkit: | https://www.mdpi.com/2076-3417/12/1/319 |
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