Physicochemical and microbiological characteristics of pork meat exposed to SoRegen® Technology.
Saved in:
| Title: | Physicochemical and microbiological characteristics of pork meat exposed to SoRegen® Technology. |
|---|---|
| Authors: | Purnamasari, Listya1 listyap.faperta@unej.ac.id, dela Cruz, Joseph Flores2 jfdelacruz@up.edu.ph, Chang Soo Kim3 gyfood9462@naver.com, Seong Gu Hwang4 sghwang@hknu.ac.kr, Jun Koo Yi4 junkoo@hknu.ac.kr |
| Source: | Veterinary World. Feb2025, Vol. 18 Issue 2, p484-490. 7p. |
| Database: | Academic Search Ultimate |
Be the first to leave a comment!
