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Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products

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Safety of Meat and Processed Meat

Part of the book series: Food Microbiology and Food Safety ((FMFS))

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    Margarita Garriga & Teresa Aymerich

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    Garriga, M., Aymerich, T. (2009). Advanced Decontamination Technologies: High Hydrostatic Pressure on Meat Products. In: Toldrá, F. (eds) Safety of Meat and Processed Meat. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-0-387-89026-5_7

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