Journal ArticleOPEN ACCESS

Effects of High Hydrostatic Pressure-Thawing on Pork Meat.

  • OKAMOTO A
  • SUZUKI A
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI (2001) 48(12) 891-898
DOI: 10.3136/nskkk.48.891
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OKAMOTO, A., & SUZUKI, A. (2001). Effects of High Hydrostatic Pressure-Thawing on Pork Meat. NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 48(12), 891–898. https://doi.org/10.3136/nskkk.48.891

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