Data for: Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
收藏Mendeley Data2019-02-19 更新2026-04-09 收录
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资源简介：
Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
创建时间：
2019-02-19
