High-Pressure Processing for Freshness, Shelf-Life Quality of Meat Products and Value-Added Meat Products
in: IMPROVING FOOD QUALITY WITH NOVEL FOOD PROCESSING TECHNOLOGIES, Tokuşoğlu, Ö., Swanson, B.G., Editor, Crc Press, Boca Raton, pp.85-110, 2015
- Publication Type: Book Chapter / Chapter Vocational Book
- Publication Date: 2015
- Publisher: Crc Press
- City: Boca Raton
- Page Numbers: pp.85-110
- Editors: Tokuşoğlu, Ö., Swanson, B.G., Editor
- Hacettepe University Affiliated: Yes