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Combined pressure‐thermal inactivation effect on spores in lu‐wei beef – a traditional Chinese meat product |
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| Authors: | B.‐S. Wang B.‐S. Li J.‐Z. Du Q.‐X. Zeng |
| Affiliation: | 1. School of Chemistry and Chemical Engineering, Lingnan Normal University, ZhanJiang, Guangdong, China;2. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, Guangdong, China |
| Abstract: | |
| Keywords: | beef high‐pressure technology inactivation moderate heat spores |