Combined Effect of Microencapsulated Horseradish Juice and High-Pressure Treatment on Pork Quality During Storage

Publicado en línea: 14 dic 2021

Páginas: 463 - 468

Recibido: 22 mar 2021

Aceptado: 10 nov 2021

DOI: https://doi.org/10.2478/prolas-2021-0069

Palabras clave

pork, horseradish roots and leaves, HPP, shelf life

© 2021 Sanita Sazonova et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.